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The ingredients needed to make Thai Prawns/Shrimp Red Curry:
- Prepare 250 grams prawns or shrimp
- Prepare 1 cup water / coconut water
- You need 1 cup thick coconut milk
- You need 2 medium onions fine paste
- Prepare 1 small onion small onion cut in four pieces and get petals
- Take 1 tbsp Ginger Garlic Paste
- Get 1/2 tbsp crushed peanuts
- Get 2-3 bird eye red chillies slit diagonally
- Provide for Thai Red Curry Paste or Massaman curry paste
- Prepare 10-15 Lemon grass stems
- Prepare 10-15 dried red Kashmiri chillies soaked in warm water
- Get 50 grams thick Galangal
- Use 4 inch ginger
- Prepare 10-15 garlic cloves
- Provide 1 tbsp fish sauce
- Provide 4 shallots
- Get 1 tsp cardamom seeds
- You need as taste Salt
- You need 1 tsp groundnut oil
- Provide 1 tsp Palm sugar (optional)
Steps to make Thai Prawns/Shrimp Red Curry:
- 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.
- Wash prawns, devein and clean. Add pinch of salt and 1/2 lemon juice. Keep aside for a while.
- 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
- 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
- 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
- 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
- You can crushed peanuts now over prawns
- Add coconut water or normal water as per availability, of course coconut water will give you best results.
- Then add chopped bird eye chillies, and then cook for 2 monies so that prawns are well cooked, don’t over cook them.
- 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.
- Add 1/2 lemon juice in curry
- Serve with hot sticky rice or over cooked basmati rice. You can also use Thai Jasmin rice.
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