How to make Thai Red Curry - Say Thai food and what comes to mind first is Thai red curry which you can make with prawns or chicken or vegetables.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Thai red curry paste (थाई रेड करी पेस्ट)
Cuisine : Thai
Course : Main Course Seafood
Thai Red Curry Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
For more recipes related to Thai Red Curry checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Oven Baked Fish With Spicy Harissa, Barta Meen, Green Masala Steamed Fish, Fried Chilli Prawns.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Thai Red Curry Recipe
Prawns (medium) cleaned and deveined 300 grams
Thai red curry paste 2 tablespoons
Button mushrooms 5-6
Babycorns 4-5
Oil 2 tablespoons
Spring onions finely chopped 2-3 stalk
Ginger-garlic paste 1/2 tablespoon
Baby aubergines 1/2 cup
Red capsicum chopped 1 medium
Bird’s eye chillies chopped 2-3
Lemon juice 2 teaspoons
Fish sauce 2 teaspoons
Vegetable stock 1/2 cup
Coconut milk 1 1/2 cups
Sugar 1 teaspoon
Salt to taste
Basil leaves 4-5 fresh + a sprig for garnish
Fresh coriander leaves chopped 2 tablespoon
Method
Step 1
Slice mushroom lengthwise, slice baby corn diagonally.
Step 2
Heat oil in a non-stick pan, add spring onion bulbs and ginger-garlic paste and sauté for a minute.
Step 3
Add prawns and sauté well. Add baby corns and mushrooms and mix well.
Step 4
Add Thai red curry paste and sauté well. Pluck baby aubergines and add to the pan.
Step 5
Add red capsicum, bird’s eye chillies, half the lemon juice and fish sauce and mix well.
Step 6
Add vegetable stock and coconut milk and mix well. Simmer on low heat for five to six minutes.
Step 7
Add sugar, salt, remaining lemon juiceand basil leaves and mix well.
Step 8
Transfer into a serving bowl and serve hot, garnished with coriander leaves, spring onion greens and basil sprig.
