Red Curry Prawns with Vegetables

This recipe comes from several sources which I have combined to make this one. I wanted to try something new yet familiar that would be easy to prepare yet extremely flavorful. The added beauty of this dish is that it can be made with chicken instead of prawns, served with rice or rice noodles, made with any vegetables you want or have on hand, and the spiciness can be adjusted to suit your tastes. It is easy to see the Thai influence in this dish and I think this recipe honors that great culinary style while using readily available ingredients. I will admit that I struggled to name this dish so I opted for a general description rather than something with a bit more flair. Although under any name, this dish is delicious and I believe you think so too!

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Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 1

Ingredients

6 - 8 large prawns, peeled and deveined
2 oz rice noodles or flakes or ½ to ¾ cup jasmine rice
2 tbsp peanut oil
½ red pepper, julienned (approximately 2 oz)
½ green pepper, julienned (approximately 2 oz)
4 oz snow peas, sugar snap peas, or haricort vert
1 large garlic clove, minced (approximately ½ tsp)
½ tsp fresh ginger, minced
1 tbsp Thai basil, sliced thinly

Sauce

½ - 1 tsp red curry paste (depending on spiciness desired)
2 oz coconut milk
1½ tsp fish sauce
zest and juice from ½ lime
1 tsp sesame oil if making with rice noodles

Garnish

cilantro as a garnish
lime slice
toasted unsweetened coconut flakes

Instructions

Cook either rice or rice noodles per the package instructions.
In a small bowl, whisk together the red curry paste and coconut milk, setting it aside.
In a large wok or skillet, heat the peanut oil over Medium-High heat until it shimmers.
Add the prawns and cook until lightly pink on both sides, approximately 2 minutes on each side.
The prawns will continue to cook to the correct doneness with the remaining cooking process.
Add the peas/beans and peppers, cooking with the prawns until heated through, approximately 3 minutes.
Add the ginger and garlic and cook for a minute or two until very fragrant.
Add the chopped basil, cooking for a minute until fragrant and wilted.
Add the fish sauce and stir to combine.
Add the red curry and coconut milk mixture and bring to a boil.
Add the lime juice and lime zest, stirring to incorporate.
If using rice noodles. toss cooked and cooled rice noodles with sesame oil.
Serve over cooked rice or rice noodles and garnish with lime slice, cilantro leaves, and toasted coconut flakes.

Notes

This recipe is based on the Vikalinka recipe.

I served mine dish with rice flakes; cooked, drained, and rinsed in cold water before adding to the pan with the prawns, vegetables and sauce to soak up the flavors and sauce before serving with lime wedges, toasted coconut flakes, and cilantro leaves.

To toast unsweetened coconut flakes, heat the oven to 350 degrees and spread a thin layer of coconut flakes over a baking sheet and roast/bake for 5 to 10 minutes until lightly browned and very fragrant.

Cook either rice or rice noodles per the package instructions. In a small bowl, whisk together the red curry paste and coconut milk, setting it aside. In a large wok or skillet, heat the peanut oil over Medium-High heat until it shimmers. Add the prawns and cook until lightly pink on both sides, approximately 2 minutes on each side. Add the peas/beans and peppers, cooking with the prawns until heated through, approximately 3 minutes. Add the ginger and garlic and cook for a minute or two until very fragrant. Add the chopped basil, cooking for a minute until fragrant and wilted. Add the fish sauce and stir to combine. Add the red curry and coconut milk mixture and bring to a boil. Add the lime juice and lime zest, stirring to incorporate. If using rice noodles. toss cooked and cooled rice noodles with sesame oil. Serve over cooked rice or rice noodles and garnish with lime slice, cilantro leaves, and toasted coconut flakes.