eMom Recipe Wiki | Thai-Style Red Curry with Prawns, Bell Pepper, and Snap Peas

Thai-Style Red Curry with Prawns, Bell Pepper, and Snap Peas

  • 2 tsp oil
  • 2 tsp Thai red curry paste
  • 3/4 c canned coconut milk
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 1/4 c chicken broth
  • 1/2 tsp cornstarch
  • 1 red bell pepper, stemmed, seeded, and cut into 1/4 inch wide strips
  • 4 oz sugar snap peas, strings removed, cut in half on the bias
  • 8 oz prawns, peeled, and tails removed
  • 1/4 c Thai basil leaves, or regular basil leaves
  • 2 tsp lime juice
  • salt and pepper 

Heat oil in 10-inch non-stick skillet over medium-high heat. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, sugar. Whisk broth and cornstarch together in a bowl, then whisk mixture into skillet and bring to a simmer.

Stir in bell pepper and snap peas and simmer until veggies are crisp-tender and sauce has thickened slightly, 5 to 8 minutes. Season with extra curry paste to taste.

Stir in prawns and simmer until opaque throughout, 3 to 5 minutes. Off heat, stir in basil, lime juice and season with salt and pepper to taste.

Serve with rice.

Serves 2.

Variation: Prawns, Asparagus and Carrots

Substitute 8 oz asparagus, trimmed and cut on the bias into 2-inch lengths, for bell pepper, and 2 carrot, peeled and cut into 2-inch long matchsticks, for snap peas.

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