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Thai Prawns/Shrimp Red Curry
Thai Prawns/Shrimp Red Curry

Before you jump to Thai Prawns/Shrimp Red Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. According to the experts, to clean up the surroundings we are all going to have to make some improvements. Each and every family must start making changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, primarily by making your cooking area more green.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite easy to live green, all things considered. Typically, all it requires is a little common sense.

We hope you got insight from reading it, now let’s go back to thai prawns/shrimp red curry recipe. You can cook thai prawns/shrimp red curry using 20 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare Thai Prawns/Shrimp Red Curry:
  1. Use 250 grams prawns or shrimp
  2. Provide 1 cup water / coconut water
  3. Prepare 1 cup thick coconut milk
  4. Prepare 2 medium onions fine paste
  5. Take 1 small onion small onion cut in four pieces and get petals
  6. Take 1 tbsp Ginger Garlic Paste
  7. Provide 1/2 tbsp crushed peanuts
  8. You need 2-3 bird eye red chillies slit diagonally
  9. Use for Thai Red Curry Paste or Massaman curry paste
  10. Provide 10-15 Lemon grass stems
  11. Use 10-15 dried red Kashmiri chillies soaked in warm water
  12. Use 50 grams thick Galangal
  13. Provide 4 inch ginger
  14. Take 10-15 garlic cloves
  15. Prepare 1 tbsp fish sauce
  16. Use 4 shallots
  17. Take 1 tsp cardamom seeds
  18. Provide as taste Salt
  19. Use 1 tsp groundnut oil
  20. Use 1 tsp Palm sugar (optional)
Instructions to make Thai Prawns/Shrimp Red Curry:
  1. The first step is to make curry paste which can preserved and refrigerated, I am not adding time of making this amazing aromatic and flavourful paste. Fry shallots pieces in oil for two minutes, and garlic, galangal, ginger, salt, cardamoms seeds, fry for 5 minutes, add soaked chillies and fish sauces. Cook it for 1 minutes and then make a fine paste. This paste can be used to make red curry 3 times.
  2. Wash prawns, devein and clean. Add pinch of salt and 1/2 lemon juice. Keep aside for a while.
  3. Make fine paste of 2 middle size onions, 1 tbsp ginger garlic paste, bird eye chilli, 1/2 lemon, 1/2 cup of red curry paste
  4. In a wok or Kadhai, add 3 spoons of cooking oil (use olive, coconut or ground nut) fry chopped garlic and then fry onion paste, add ginger garlic paste, fry for 6-7 minutes
  5. Now add red curry paste (if paste is thick or dry use some water to make it paste like) fry for 5 minutes till you can see oil starts to separate
  6. Now add onion shallots or onion petals, two whole Kashmiri chillis (optional to make It more spicy) sauté for a minute and then add Prawns
  7. You can crushed peanuts now over prawns
  8. Add coconut water or normal water as per availability, of course coconut water will give you best results.
  9. Then add chopped bird eye chillies, and then cook for 2 monies so that prawns are well cooked, don’t over cook them.
  10. Once water is 20% reduced and you can see prawns.. turn off the flame and add coconut milk and mix it well, add salt to taste.
  11. Add 1/2 lemon juice in curry
  12. Serve with hot sticky rice or over cooked basmati rice. You can also use Thai Jasmin rice.

The packet frozen shrimps are totally tasteless and. This shrimp curry is my husband Michael's favorite Thai dish. Plump shrimp are simmered in a rich and fragrant coconut sauce infused with green chilies I made the Thai Shrimp Curry last night and it was AMAZING!! I added eggplant and red pepper and the feeling of love and creativity I feel when I. Thai Red Curry Shrimp. with jasmine rice and snow peas.

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