Thai Red Curry With Prawns

I was never really interested in Thai food until I traveled to South East Asia. The ingredients were simple and the broths full of flavor.

Back home I’ve never tasted food quite like that again, but I have become particularly fond of the Woolworth’s and Robertson’s Thai Red Curry paste and cook-in-sauce. Both are really good and coupled with some coconut milk, vegetables, strips of chicken, or seafood, you have a dish fit for a family of four. I usually make this curry quite quickly and ladle it over some steamed sticky rice. You’ll note that I don’t fry onions in this recipe. It eliminates the oil because coconut milk is quite rich in fats.

For an alternate DIY coconut milk recipe, click on the button below.

Ingredients

Red curry paste/cook-in-sauce

Mixed vegetables with baby corn

2 cups coconut milk

strips of chicken breast or prawns

red pepper (optional)

1/4 cup roasted cashew nuts (optional)

steamed/boiled rice

chives for garnish

Method

1. In a heavy based pot, add coconut milk and Thai curry paste or cook-in-sauce. Stir over medium heat and let it simmer for 10 minutes.

2. Add vegetables and chicken/prawns and let it simmer for a further 10 minutes.

3. Serve with rice and garnish with chopped chives.