Thai Red Curry with Prawns | How To Make Thai Curry | The Bombay Chef – Varun Inamdar

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: Thai curry powder

Homemade paste can be healthier and cheaper.

prawns

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

Roughly cut stalks of lemongrass and add to the mixture.

Bash garlic to release oils and add to the mixture.

Add galangal (Thai ginger) to the mixture.

Bash shallots and add to the mixture.

Add Thai red chilies to the mixture.

Add coriander stalks to the mixture, reserving the leaves for later.

Add shredded kaffir lime leaves to the mixture.

Add Thai basil stalks to the mixture.

Massage fresh lemon to release juices and add to the mixture.

Add a little bit of water to the mixture and stir to combine.

Run the mixture into a mixer to create a fine paste in batches.

Add 3/4 spoon of the fine paste to a pan.

Add coconut milk to the pan.

Add chopped zucchini, broccoli florets, and red peppers to the pan.

Add salt and sugar to the pan.

Add soy sauce to the pan instead of fish sauce.

Optionally add msg to the pan.

Add slitted higher chilies to the pan.

Optionally add pea aubergine to the pan.

Add trimmed prawns to the pan, retaining the shell for flavor.

Snip fresh Thai basil with fingers and add to the pan.

Turn on the flame and let the mixture simmer for 10 to 12 minutes until prawns are cooked.

Add fresh coriander leaves to the curry after simmering.

Turn off the flame and transfer the curry to a deep bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens