Red Curry

By on November 13, 2011

RedCY Red Curry


This recipe makes 2 nice sized servings.

1 lb of prawn (peeled and deveined)

1 cup of coconut milk

2 tablespoons of red curry paste

5 lime leaves

¼ cup of cut red bell pepper

2 tablespoons of fish sauce

1 tablespoons of sugar

20 basil leaves

Thai eggplants (cut 4) (optional)

Thai Curry Directions

• Place the coconut cream (the white creamy part) into the pot over medium heat until boiled.

• Add the curry paste and combine with the coconut cream until mixed well.

• Put the liquidy part of the coconut milk and keep stirring until oil starts to separate from the coconut milk.

• Lower the heat. Add the eggplant, lime leaves, red peppers and basil leaves.

• Season with fish sauce and sugar and keep simmering about 10 minutes.

• Add prawns to cook in the curry about 5 minutes.

• Remove from the stove. Serve with steamed jasmine rice. The rice will soak up the sauce making it out of this world!