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Red Thai Curry Prawns
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- #62934
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 can (14 ounce size) coconut milk
1 tablespoon fresh ginger, chopped
3 tablespoons brown sugar, packed
1 tablespoon soy sauce
2 teaspoons red Thai curry paste
1 can (8 ounce size) sliced bamboo shoots
1 medium carrot, halved lengthwise, thinly sliced
24 large prawns, peeled with tail left on
1/4 cup fresh cilantro, chopped
directions
Place the coconut milk, ginger, sugar, soy sauce, curry, bamboo shoots and carrot in a pot and bring to a simmer over medium heat. Gently simmer for 5 minutes, stirring occasionally.
Add the prawns and cilantro and cook 4-5 minutes more, or until the prawns are cooked through.
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nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
February 27, 2007
Fabulous! Lots of flavor in this recipe! Don't increase the curry paste until you've tasted the sauce. We assumed that this recipe wouldn't be hot enough for our flame-retardant taste buds and doubled the curry paste. That was a bit hot (even for us!) If you can't get prawns, just use the largest shrimp you can find. Serve over rice or Asian noodles. This is a great recipe that only takes a few minutes to prepare.