Thai Red Curry with Prawns

Red Thai Curry with Prawns

Alison Murray Recipes 2 Comments

I love a good curry. If it’s coconut-creamy, spicy and dreamy, then I want to nom it. This hasn’t always been the case though. I used to be a very picky and restrictive eater once, often making decisions that I didn’t like certain foods – without even ever having tried them! There is a great family anecdote involving my childhood hatred of  peas that Dad loves telling everyone (*groan*) that I won’t be repeating here – and I even love them now! Well, except in fried rice… I still pick them out. Old habits die hard?

In any case, this curry is light and creamy while giving a delicate kick of red chili. Paired beautifully with Coconut Lemongrass Rice you get a double hit of the vitamins, minerals (especially calcium, phosphorus and manganese) and medium chain fatty acids from the coconut milk . Why had I never thought of cooking rice in coconut milk before I tried it at a Thai restaurant last year?! It’s delectable.

Thai Red Curry with Prawns

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Red Thai Curry with Prawns

Serves 4

(egg-free, dairy-free, gluten-free, nut-free, soy-free)

  • 1 tbsp rice bran oil
  • 1 tbsp minced ginger
  • 2 cloves garlic, finely minced
  • 1 brown onion, finely chopped
  • 2 tbsp red curry paste
  • 200-250g raw prawns, tails removed
  • 1 can coconut milk
  • 150g snow peas, washed and thinly sliced on the diagonal
  • 1 large carrot, cut into matchsticks
  • 1 large floret of brocolli, cut into matchsticks
  • 15 lychees, quartered

Heat oil in a wok or large pan. Cook onion, ginger and garlic until fragrant and onion translucent. Add red curry paste and cook until oil is visible.

Add coconut milk and bring to a boil, then reduce to simmer until slightly thickened. Add prawns and cook 6 – 8minutes on medium heat, or until done.

Add vegetables to wok and cook a further 1 – 2 minutes until bright in colour. Finally, add lychees to dish and stir well to combine. Serve over rice.

Coconut Lemongrass Rice

(egg-free, dairy-free, gluten-free, nut-free, soy-free, vegan)

  • 2 cups basmati rice
  • 1 can coconut milk or cream
  • 1 cup water
  • 2 large lemongrass stems

Remove tough outer covering of lemongrass and discard. Cut off the bulbous base with a sharp knife and cut into small enough sections to fit into saucepan or rice cooker basin.  Press the stem with the flat side of a knife or pummel gently with a mallet to bruise and release the flavour. Put aside.

Add rice, coconut milk/cream and water to a large saucepan or to rice cooker basin. Lay lemongrass stems on top and cook as per normal instructions.

When cooking time finished, discard lemongrass stems and fluff rice gently with a fork.

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Alison is a naturopath in training, store manager of the Gluten Free Shop and a food blogger extraordinaire! Passionate about creating real food recipes that are simple. delicious, and economical, Alison is also a Health & Wellness Coach and a Spiritual Healer. She lives in Melbourne, VIC, Australia and spends her free time cooking, baking and blending.

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Alison MurrayRed Thai Curry with Prawns

Comments 2

    1. Post
      Author
      omnomally

      Hi Caroline, thankyou for the question :)
      I use Ayam brand red curry paste, it’s a nut-free paste. There’s another brand I’ve tried that I can’t think of the name atm, an organic one. Ayam is available from Australian supermarkets and the organic one was from a health food shop. I’ll post another reply if I can think of it later.

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