Red Thai Curry Prawns

INGREDIENTS

• 250–300g raw tiger prawns, peeled and deveined
• 2 tbsp neutral oil (groundnut, sunflower or vegetable)
• 2–3 tbsp Thai red curry paste (2 for moderate heat, 3+ for hotter)
• 1 small onion or 2 banana shallots, thinly sliced
• 2 garlic cloves, finely sliced
• 1 small piece ginger (about 2cm), finely sliced or julienned
• 1 small red chilli, deseeded and finely sliced (optional, for extra heat)
• 200–250ml coconut milk (ideally full‑fat; use more for a saucier curry)
• 80–100ml light stock (fish, chicken or vegetable) or water
• 1½–2 tbsp fish sauce
• 1–1½ tbsp palm sugar or soft light brown sugar
• Juice of 1 lime (add to taste)
• 3–4 kaffir lime leaves, lightly bruised
• ½ red pepper, thin strips
• 75–100g sugar snap peas or green beans
• A small handful fresh coriander leaves
• Optional: a small handful Thai basil leaves

DIRECTIONS

1. 1.Cook the rice
2. 2.Rinse the jasmine rice until the water runs mostly clear.
3. 3.Cook according to your usual method (absorption or rice cooker), then keep warm, lid on.
4. 4.Build the aromatic base
5. 5.Heat the oil in a wide pan or wok over medium heat.
6. 6.Add onion/shallots and sauté for 4–5 minutes until softened and just starting to turn golden.
7. 7.Add garlic, ginger and half the sliced chilli (if using) and cook for another 1–2 minutes until fragrant but not browned.
8. 8.Fry the curry paste
9. 9.Push the aromatics to one side, add a splash more oil if the pan is dry.
10. 10.Add the red curry paste and fry it gently for 1–2 minutes, stirring, until it darkens slightly and smells richly aromatic.
11. 11.This step is key: you’re waking up the spices and letting the oil separate a little from the paste.
12. 12.Create the curry sauce
13. 13.Pour in the coconut milk, stirring it into the paste to make a smooth sauce.
14. 14.Add the stock or water, fish sauce, sugar and kaffir lime leaves.
15. 15.Bring to a gentle simmer and let it bubble softly for about 5–7 minutes so the flavours come together and the sauce thickens slightly.
16. 16.Taste and adjust the seasoning: balance salt (fish sauce), sweetness (sugar) and acidity (lime juice added later).
17. 17.Add vegetables and prawns
18. 18.Add the red pepper strips and sugar snap peas/beans. Simmer for 2–3 minutes so they begin to soften but stay crisp.
19. 19.Add the prawns and simmer very gently for 3–4 minutes, just until they turn opaque and curl slightly.
20. 20.Finish with lime juice, starting with half and adding more to taste. You want a bright, lifted finish.
21. 21.Finish and serve
22. 22.Turn off the heat and stir through most of the coriander and Thai basil (if using).
23. 23.Remove the kaffir lime leaves if you prefer.
24. 24.Spoon the curry into warm bowls, serve with jasmine rice.
25. 25.Garnish with the remaining herbs and a few slices of fresh chilli.