Thai Red Prawn Curry

Ingredients

• 400 gram Prawns (About 14oz prawns/shrimp, peeled & deveined. )
• 400 ml Coconut milk (Divided in 200ml, see details in note )
• 3-4 tbsp Red curry paste (See details in note)
• 250 ml Water (About 1 cup, add more or less to desire consistency)
• 2 tbsp Fish sauce (Or salt to taste)
• 1 stalk Lemongrass (Bruised)
• 2 tbsp Brown sugar (Or palm sugar or white sugar)
• 1/2 Bell pepper (Red bell pepper, cut thin slices)
• 100 gram Bamboo shoots ( Canned/tinned bamboo shoots (3.5oz) )
• Handful Basil leaves (Thai / Italian or Regular Basil )
• 100 gram Green beans (Or long beans (3.5oz) )
• 1 tsp Lime zest (Or 3 kaffier lime leaf)
• Lime wedges
• Coriander

Instructions

1. 1

   Heat the pan into low-medium heat. Add 200ml coconut milk ( half tin ) and bring it to simmer. Next add the red curry paste, stir it well and cook for 2-3 minutes until the coconut milk reduce and the oil starts to separate.

2. 2

   Then pour in the rest of coconut milk ( 200 ml ) and water. Bring it to simmer and add the lemongrass. Season with fish sauce and brown sugar.

3. 3

   Add prawns, bamboo shoots, and green beans. Cook for another 2-3 minutes with medium heat, until prawns are cooked through.

4. 4

   Next add the lime zest, bell peppers and stir for few seconds.

5. 5

   Turn off the heat and stir in, basil leaves. Combine everything evenly and transfer to serving plate.

6. 6

   Garnish with fresh coriander and lime wedges. Serve with plain jasmine rice or coconut rice.