We’ve started to be committed fans of Thai red curry paste two or three years ago. This spice offers a great balance of sweet Thai flavours including aromatic lemongrass and spicy red chillies. It goes well with chicken, beef or sea food. It is tastes superb if used with vegetables. And on most occasions the best results are reached if it is mixed with coconut milk.
This recipe (for 2 people) is about speed and simplicity – two main features of the modern cuisine. We call it red Thai curry prawns. It can act as a snack or appetizer (starter). It shouldn’t take more than 5 minutes to prepare that dish (including preparation).
Red Thai curry prawns ingredients
2 spoons of red Thai curry paste
1/2 small onion (white or red)
2 garlic cloves
2 squeezes of lemon
Ca. 300g of fantail prawns (cooked, part shelled and tail on)
2 teaspoons of olive oil
- Heat up the oil
- Add prawns, onion and garlic and fry for around 2 minutes
- Add Thai red curry paste and fry for another 2-3 minutes
- Place everything on the plate and sprinkle with lemon juice.
Voila! Time’s off. Dish is ready