Red Thai Curry with Prawns

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 red pepper (s)
  • 1 tablespoon peanut oil or sesame oil
  • 150 g suar peas (kefen), frozen
  • 200 g prawns (raw iant prawns), peeled
  • 1 tablespoon curry paste, red
  • 200 ml coconut milk
  • salt
Red Thai Curry with Prawns
Red Thai Curry with Prawns

Instructions

  1. Cut the bell pepper into strips approx. 5 mm wide.
  2. Heat the oil in a pan and fry the prawns on both sides for about 2 minutes until they are pink, then remove and season with salt.
  3. Fry the pepper strips in the same pan for about 3 minutes while stirring. Add the curry paste and coconut milk and bring to the boil. Reduce the heat, add the beef and simmer for about 2 minutes. Season to taste with salt. Finally, put the prawns back in the pan and just let them get hot.
  4. This goes well with fragrant rice.
  5. Tip: Instead of the prawns, you can also use fish, e.g., Cod or Pangasius.

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