Thai Red Tiger Prawn Curry with Snow Peas and Baby Corn
A mildly spiced, flavourful curry that beautifully balances different tastes and textures, resulting in a curry that leaves its flavour lingering and leaves you wanting more!
Nutrition Per Portion
- Calories
620
- Carbs
53g
- Fat
43.3g
- Fibre
8.2g
- Protein
12.8g
- Sugar
14g
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Tiger Prawns
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Red Onion
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Ginger
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Garlic
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Lemongrass
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Lime Leaves
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Brown Sugar
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Limes
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Fish Sauce
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Thai Red Curry Paste
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Coconut Milk
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Chicken Stock
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Baby Corn
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Snow Peas
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Red Capsicum
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Straw Mushrooms
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Bamboo Shoots
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Jasmine Rice
|
Tiger Prawns |
Red Onion |
Ginger |
Garlic |
Lemongrass |
Lime Leaves |
|
Brown Sugar |
Limes |
Fish Sauce |
Thai Red Curry Paste |
Coconut Milk |
Chicken Stock |
|
Baby Corn |
Snow Peas |
Red Capsicum |
Straw Mushrooms |
Bamboo Shoots |
Jasmine Rice |
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0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
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0.5 min
Finely chop the red onion, garlic, ginger and lemongrass.
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4.5 min
Roughly chop the baby corn and julienne the capsicum.
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7.0 min
Heat a little olive oil in a wok or large frying pan over high heat.
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8.5 min
Add the red onion, garlic, ginger, lemongrass and lime leaves to the pan and fry until fragrant and the onion has softened.
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10.0 min
Add the red curry paste and the correct amount of chicken stock to the pan, stir and mix the curry paste into the stock until fully dissolved and combined.
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11.5 min
Add 2/3 of the coconut milk to the curry and stir until combined.
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12.5 min
Add the baby corn, red capsicum and snowpeas and continue to cook until tender. Stir through the straw mushrooms and bamboo shoots and heat through.
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15.0 min
Once the vegetables are tender add the tiger prawns to the curry and cook until they have turned fully opaque.
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15.5 min
Half and juice the lime. Add the correct amount of lime juice to the curry. Stir through the remaining coconut milk.
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16.5 min
Add the fish sauce and brown sugar and stir until combined.
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17.5 min
Now the prawns are fully cooked, distribute the curry among serving bowls and enjoy!
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Ingredients
Tiger Prawns
peeled
Red Onion
finely sliced
Ginger
finely chopped
Garlic
finely chopped
Lemongrass
finely sliced
Lime Leaves
Brown Sugar
Limes
juiced 1/2 lime juiced per person
Fish Sauce
Thai Red Curry Paste
Coconut Milk
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person
Baby Corn
chopped
Snow Peas
Red Capsicum
julienne
Straw Mushrooms
Bamboo Shoots
Jasmine Rice
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