Learn . Laugh . Eat

Thai Red Curry

Prep: 15 mins

Cook: 20 mins

A well balanced blend of spices and chillies make up for this Thai staple

1 large sweet potato, washed, peeled and diced into large chunks (1inch)

300g King prawns, peeled and deveined

100g Baby corn, cut into bite size pieces

100g sugar snaps

100g pea aubergines

1 can of coconut milk, 400ml

4 kaffir lime leaf (tear off stem)

50g coriander, leaves picked/rough chopped

10 leaves Thai basil, torn

1 x red chilli, sliced

4 tbsp fish sauce

2 tsp sugar

Oil for frying

Curry Paste

5 fresh red chillies

5 dried red chillies, soaked in hot water and drained when soft

4 Thai Shallots, finely chopped

1cm piece of fresh turmeric

2 cloves of garlic, finely chopped

30g chopped galangal, finely chopped

2 stalks of lemongrass, finely chopped

30g of lesser ginger, finely chopped

1 tsp shrimp paste

4 kaffir lime leaves, finely chopped

50g coriander, chopped

1 tsp cumin

1 tsp coriander seeds

1 tbsp of paprika, for a deep red colour

Preparation (Curry Paste)

Crush the cumin & coriander seeds in a pestle & mortar until finely ground

Add garlic, fresh & dried red chillies into the mortar and pound well

Add lemongrass, galangal, coriander, kaffir lime peel, and pound well

Add shallot, lesser ginger and pound well

Add shrimp paste and pound until smooth. Add the paprika

Cooking

Put the oil into a saucepan over low heat

Add the red curry paste and stir continuously until fragrant

Add sweet potato, pour the top 1/3rd of a can of coconut milk and stir constantly until simmering point is reached.

Add the remaining coconut milk and bring to the boil

Add the kaffir lime leaves, aubergines, sugar snaps and baby corn stirring occasionally

Add the prawns and cook until they change from opaque to pink, usually 2-3 minutes.

Season to taste with fish sauce and sugar,

Add the coriander or Thai basil

Pour into a bowl and decorate with red chillies


1 large sweet potato, washed, peeled and diced into large chunks (1inch)

300g King prawns, peeled and deveined

100g Baby corn, cut into bite size pieces

100g sugar snaps

100g pea aubergines

1 can of coconut milk, 400ml

4 kaffir lime leaf (tear off stem)

50g coriander, leaves picked/rough chopped

10 leaves Thai basil, torn

1 x red chilli, sliced

4 tbsp fish sauce

2 tsp sugar

Oil for frying

Curry Paste

5 fresh red chillies

5 dried red chillies, soaked in hot water and drained when soft

4 Thai Shallots, finely chopped

1cm piece of fresh turmeric

2 cloves of garlic, finely chopped

30g chopped galangal, finely chopped

2 stalks of lemongrass, finely chopped

30g of lesser ginger, finely chopped

1 tsp shrimp paste

4 kaffir lime leaves, finely chopped

50g coriander, chopped

1 tsp cumin

1 tsp coriander seeds

1 tbsp of paprika, for a deep red colour


Preparation (Curry Paste)

Crush the cumin & coriander seeds in a pestle & mortar until finely ground

Add garlic, fresh & dried red chillies into the mortar and pound well

Add lemongrass, galangal, coriander, kaffir lime peel, and pound well

Add shallot, lesser ginger and pound well

Add shrimp paste and pound until smooth. Add the paprika

Cooking

Put the oil into a saucepan over low heat

Add the red curry paste and stir continuously until fragrant

Add sweet potato, pour the top 1/3rd of a can of coconut milk and stir constantly until simmering point is reached.

Add the remaining coconut milk and bring to the boil

Add the kaffir lime leaves, aubergines, sugar snaps and baby corn stirring occasionally

Add the prawns and cook until they change from opaque to pink, usually 2-3 minutes.

Season to taste with fish sauce and sugar,

Add the coriander or Thai basil

Pour into a bowl and decorate with red chillies

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