Thai Red Curry Prawn | Restaurant Style

This easy Thai red prawn curry is a fantastic combination of king prawns, vegetables, coconut milk, and creamy curry sauce. With this fast and simple recipe, you can make restaurant-quality delicious prawn red curry in 30 minutes without much hassle!

Full Recipe ▶️ https://khinskitchen.com/thai-red-pra...

Ingredients
▢400 gram Prawns About 14oz prawns/shrimp, peeled & deveined.
▢400 ml Coconut milk Divided in 200ml, see details in note
▢3-4 tbsp Red curry paste See details in note
▢250 ml Water About 1 cup, add more or less to desire consistency
▢2 tbsp Fish sauce Or salt to taste
▢1 stalk Lemongrass Bruised
▢2 tbsp Brown sugar Or palm sugar or white sugar
▢½ Bell pepper Red bell pepper, cut thin slices
▢100 gram Bamboo shoots Canned/tinned bamboo shoots (3.5oz)
▢Handful Basil leaves Thai / Italian or Regular Basil
▢100 gram Green beans Or long beans (3.5oz)
▢1 tsp Lime zest Or 3 kaffier lime leaf
To serve
▢Lime wedges
▢Coriander

Instruction

Add half of the coconut milk from tin and bring it to simmer and add red curry paste and cook until oil start to separate.

Then pour the rest of the coconut milk and water.

Simmer and add the lemongrass. Season with fish sauce and brown sugar.

Add prawns, bamboo shoots, and green beans.

Cook until vegetables are soft.

Next add the lime zest, bell peppers and finish with basil leaves.

Serve with plain jasmine rice or coconut rice.

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