The Thai Red Curry is aromatic, tantalizing and opulent, yet quite an easy one to do. I prefer to stay true to its name and make it fiery red and spicy but you can alter the spice level according to your taste and make sure you do not over cook the pumpkins.
And here’s a hearty curry that will uplift all your senses!
You need –
- Prawns – 500 grams, cleaned and de-shelled
- Pumpkin, cubes – 1 cup
- Onion – 1, finely chopped
- Kafir lime leaves – 4, finely chopped
- Coconut cream – 200 mls
- Coconut milk – 1 ¼ cups
- Red curry paste – 4 tablespoons
- Fish sauce – 1 tablespoon
- Cooking oil- 1 tablespoon
How to –
In heavy bottom pan, heat oil and add the chopped onions and saute till translucent. Add the curry paste and cook till aromatic.
Now add the coconut cream and cook till the cream starts to separate (takes about 6-7 mins). Add the cubed pumpkin and kaffir limes leaves. Reduce the heat to medium –low and cook till the pumpkin is tender; stirring constantly.
Add the prawns and cook it they are cooked though for about 3-4 mins. Add the fish sauce. Stir will and check for seasoning. Add salt if need.
Turn the heat off and serve hot with steamed jasmine rice.