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
Print Recipe
Pin Recipe Instructions
- Cut the bell pepper into strips approx. 5 mm wide.
- 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.
- 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.
- This goes well with fragrant rice.
- Tip: Instead of the prawns, you can also use fish, e.g., Cod or Pangasius.
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