One of the most quintessential curries in Thai cuisine is a red curry with its base of coconut milk or cream. This recipe features jumbo prawns with aromatics like lemongrass and lime leaves – a perfect dish to start your Thai cooking adventure!
Ingredients
- 1 Tbsp coconut oil
- 3 cloves garlic, finely chopped
- 1 ½ Tbsp red curry paste, more or less to taste
- 3 sticks lemongrass, peeled and bruised
- 1Â red chilli, chopped
- 4-5 lime leaves, torn
- 1 red pepper, thinly sliced
- 1 carrot, thinly sliced
- 1L vegetable or fish stock
- 2 x 400ml cans of coconut milk
- 1 cup Spekko Jasmine Long Grain White Rice
- 1 Tbsp fish sauce
- 1 ½ cups button mushrooms
- 1 cup sugar snap peas, sliced horizontally
- 500-600 g jumbo prawns, peeled and deveined
- Lime juice to taste
To Serve
Fresh coriander or Thai basil
Lime wedges
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Method
- Prepare the base: Heat the coconut oil in a large, heavy-based pot over medium heat. Add the garlic and red curry paste, and sauté for about 1 minute until fragrant.
- Add the aromatics and vegetables: Add the lemongrass, red chilli, lime leaves, and red pepper. Cook for a few more minutes until the vegetables are softened and aromatic.
- Simmer the broth: Pour in the stock and bring to a boil. Reduce the heat and simmer for 8–10 minutes.
- Stir in the coconut milk and rice: Stir in the coconut milk, and bring the soup back to a simmer. Add the jasmine rice and stir through. Allow it to cook for 8 minutes.
- Cook the prawns and vegetables: Add the fish sauce, mushrooms, sugar snap peas, and prawns. Cook for another 5–6 minutes, until the rice is cooked, and the prawns are pink and cooked through.
- Adjust seasoning: Taste and adjust seasoning with lime juice to your preference.
Serve:
Ladle the soup into bowls, and garnish with fresh coriander or Thai basil and lime wedges. Serve hot.
Recipe supplied by: spekkorice.co.za
PrintRecipe of the day: Thai red curry coconut, jasmine rice, and prawn soup
One of the most quintessential curries in Thai cuisine is a red curry with its base of coconut milk or cream.
This recipe features jumbo prawns with aromatics like lemongrass and lime leaves – a perfect dish to start your Thai cooking adventure!
Ingredients
-
- 1 Tbsp coconut oil
-
- 3 cloves garlic, finely chopped
-
- 1 ½ Tbsp red curry paste, more or less to taste
-
- 3 sticks lemongrass, peeled and bruised
-
- 1Â red chilli, chopped
-
- 4–5 lime leaves, torn
-
- 1 red pepper, thinly sliced
-
- 1 carrot, thinly sliced
-
- 1L vegetable or fish stock
-
- 2 x 400ml cans of coconut milk
-
- 1 cup Spekko Jasmine Long Grain White Rice
-
- 1 Tbsp fish sauce
-
- 1 ½ cups button mushrooms
-
- 1 cup sugar snap peas, sliced horizontally
-
- 500–600 g jumbo prawns, peeled and deveined
-
- Lime juice to taste
To Serve
Fresh coriander or Thai basil
Lime wedges
Instructions
- Prepare the base: Heat the coconut oil in a large, heavy-based pot over medium heat. Add the garlic and red curry paste, and sauté for about 1 minute until fragrant.
- Add the aromatics and vegetables: Add the lemongrass, red chilli, lime leaves, and red pepper. Cook for a few more minutes until the vegetables are softened and aromatic.
- Simmer the broth: Pour in the stock and bring to a boil. Reduce the heat and simmer for 8–10 minutes.
- Stir in the coconut milk and rice: Stir in the coconut milk, and bring the soup back to a simmer. Add the jasmine rice and stir through. Allow it to cook for 8 minutes.
- Cook the prawns and vegetables: Add the fish sauce, mushrooms, sugar snap peas, and prawns. Cook for another 5–6 minutes, until the rice is cooked, and the prawns are pink and cooked through.
- Adjust seasoning: Taste and adjust seasoning with lime juice to your preference.
Serve:
Ladle the soup into bowls, and garnish with fresh coriander or Thai basil and lime wedges. Serve hot.
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