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Introduction
Thai curries have a rich history that dates back centuries, with influences from India, China, and Portugal. This prawn curry, in particular, is believed to have originated in the coastal regions of Thailand, where fresh seafood was abundant. The addition of prawns not only added a delightful sweetness but also a touch of luxury to this once humble dish. In Thailand, prawn curries are often served during special occasions or as a way to honor guests, showcasing the country's culinary prowess and generous hospitality. With its vibrant color, enticing aroma, and myriad of flavors, this prawn curry is a true celebration of Thailand's diverse and flavorful cuisine.
Ingredients
• 1 can (13.5 oz/400 ml) coconut milk
• 2 tablespoons red curry paste (Recommended: Thai Kitchen or Mae Ploy brand)
• 1 pound (454 g) large shrimp (prawns), peeled and deveined
• 2 stalks lemongrass, trimmed, smashed and cut into 2-inch pieces
• 2-inch piece galangal, peeled and thinly sliced (or substitute with ginger)
• 2 cloves garlic, minced
• 1 cup (237 ml) chicken or vegetable broth
• 2 tablespoons fish sauce
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon brown sugar
• 1/2 cup fresh Thai basil leaves, plus more for garnish
• Salt and freshly ground black pepper, to taste
Step 1:
In a large skillet or wok, open the can of coconut milk and pour it in. Add the red curry paste and stir until combined.
Step 2:
Add the shrimp, lemongrass, galangal (or ginger), and minced garlic to the skillet. Gently stir to combine.
Step 3:
Pour in the chicken or vegetable broth, fish sauce, lime juice, and brown sugar. Stir to incorporate all the ingredients.
Step 4:
Bring the mixture to a simmer over medium-high heat. Reduce the heat to medium-low and let it simmer for about 10-12 minutes, or until the shrimp are cooked through and opaque.
Step 5:
Remove the lemongrass and galangal pieces from the curry. Add the Thai basil leaves and stir gently. Season with salt and pepper to taste.
Q: Can I use dried lemongrass instead of fresh?
A: While fresh lemongrass is preferred for its robust flavor, you can substitute with dried lemongrass in a pinch. Use about 1 teaspoon of dried lemongrass for every stalk called for in the recipe.
Q: What is the difference between red and green curry paste?
A: Red curry paste is made with dried red chilies, giving it a deep red color and a spicier flavor profile. Green curry paste is made with fresh green chilies and has a more herbaceous and slightly sweeter taste.
Q: How do I deseed a Thai chili for adjusting the spice level?
A: To deseed a Thai chili, slice it in half lengthwise, then use a small spoon or knife to carefully remove the seeds and membranes. This will significantly reduce the heat level while still providing the chili flavor.
• For a vegetarian or vegan version, substitute shrimp with firm tofu or mushrooms, and use vegetable broth instead of chicken broth.
• If galangal is not available, substitute with an equal amount of fresh ginger.
• Thai basil has a distinct licorice-like flavor. If not available, substitute with regular basil or a combination of basil and mint.
• Adjust the amount of red curry paste to suit your desired level of spiciness.
• The lemongrass and galangal provide an authentic Thai flavor, but can be omitted if unavailable.
Serve the Thai prawn curry hot, garnished with additional Thai basil leaves if desired. It can be accompanied by steamed jasmine rice or rice noodles.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Prepare all the ingredients before starting to cook, as the cooking process moves quickly. You can also multitask by cooking the rice or noodles while the curry is simmering.
- Use fresh, high-quality ingredients for the best flavor, especially for the lemongrass, galangal, and Thai basil.
- Adjust the amount of curry paste to your desired spice level. Start with less and add more if needed.
- Don't overcook the shrimp, or they will become tough and rubbery.
For a vegetarian or vegan version, substitute the shrimp with firm tofu or mushrooms, and use vegetable broth instead of chicken broth. You can also add vegetables like bell peppers or bamboo shoots.
Thai prawn curry pairs well with steamed jasmine rice, rice noodles, or a refreshing Thai salad like som tam (green papaya salad). A crisp lager or a chilled Riesling wine would complement the flavors nicely.
This dish can be enjoyed year-round, but the flavors may be most vibrant when using fresh ingredients in the spring or summer months.
This recipe contains shellfish (shrimp) and fish sauce. It can be made gluten-free by using a gluten-free fish sauce or soy sauce alternative.
