Thai Red Curry

Recipe by Tamandani Mzandu

Description

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Thai red curry is simple and full of flavour. As the name suggested it originates from Thailand. The dish consists of a red curry paste cooked with any type of meat or vegetable.

Ingredients  

For the paste:

  • 2 strands of lemon grass

  • Fresh ginger, about the size of your thumb

  • 2 tbsp of harissa or one whole roasted pepper

  • 3 cloves of garlic

  • 1 tbsp tomato paste

  • Juice from one lime

  • Half a red chilli

  • 2 tsp soy sauce

  • 1 tbsp olive oil

  • 2 tbsp chopped coriander leaves

  • A handful of kaffir lime leaves

For the curry:

  • A handful of sugar snaps peas

  • Half a red bell pepper, cut into strips

  • Half a yellow  or green bell pepper

  • Half a white onion, diced or 2 shallots

  • 400ml coconut milk

  • 500g prawns 

  • 2 tbsp chopped coriander leaves

Instructions

  1. Put all the ingredients for the paste into a blender or food processor. Blend these until smooth

  2. In a large frying pan add the onions, and bell peppers. Cook until the ingredients start to soften, should take about a minute

  3. Add 3 tablespoons of the paste, shortly afterwards add the prawns and sugar snap peas, stirring occasionally for 4 minutes

  4. Add the coconut milk and chopped coriander leaves, depending on preference you can add more of the paste at this point, otherwise allow to simmer for 5 minute before serving with rice. 

Notes

The dish is best served with Thai jasmine rice, it pairs well with the smooth and sticky rice. The prawns can easily be substituted for another type of meat or veg, but this would affect cooking time.