in Thailand

Red Thai curry with prawns

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Ingredients for 2 servings:

  • 1 red bell pepper(s)
  • 1 tbsp peanut oil or sesame oil
  • 150 g sugar snap peas (snow peas), frozen
  • 200 g prawns (raw giant prawns), peeled
  • 1 tbsp curry paste, red
  • 200 ml coconut milk
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the bell pepper into strips about 5 mm wide. Heat oil in a pan and fry the prawns for about 2 minutes on each side, until pink, then remove and season with salt. Stir-fry the bell pepper strips in the same pan for about 3 minutes. Add the curry paste and coconut milk and bring to a boil. Reduce the heat, add the snow peas, and simmer for about 2 minutes. Season with salt. Finally, return the prawns to the pan and heat until just hot. Serve with fragrant rice. Tip: You can also use fish instead of the prawns, such as cod or pangasius.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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