Because I’m clearly obsessed with Thai salads, I also make a mean Thai Chopped Salad with lemongrass ginger shrimp. Thai Green Curry Chicken and Vegetable Zucchini Noodles. Add onion and bell pepper and stir-fry 1 minute. We don’t have them very often because they’re a bit more expensive than some other meats or keeping it veggie like we normally do on a weeknight. You start with a red curry paste, which you can find at any local grocery store. Filed Under: Clean Eats, Healthyish January, Main Course Recipes, Popular Posts, Seafood Tagged With: healthy, healthyish, infused rice, red curry, shrimp, thai, vegetables. This vegan thai red curry is a delicious and healthy veggie bowl, just as good or better than any Thai … So i grilled some chicken for them and made the curry . Will be making this again soon. Add the shrimp, red peppers, snap peas, bamboo shoots, and … Heat a large, deep skillet over medium-high heat. Hello! It has a super unique flavor, so try to find it if you can! I’d definitely use full-fat coconut milk for the best result. The flavors in curry are tough to beat, and the creamy, aromatic coconut milk broth just makes me quite honestly want to drink it with a straw. It’s definitely a showstopper and feels quite luxurious. Thank you so much Natalie!! . Prepare the red curry base. There are many varieties of Thai peppers, so feel free to experiment! I’m so glad you loved it!! The curry comes together in minutes, and you won't be able to stop using this method for making the best rice ever! Add zucchini and stir-fry 1-2 minutes. I do recommend using at least one variety of pepper with a red color for aesthetic purposes. Thank you so much Lauren! Add the prawns: Add the prawns to the curry then cook for another few minutes until the prawns … So happy it was a hit!! How badly do you want to dive into that skillet?! Red Thai Prawn Curry Instructions: Fry the curry paste: Heat vegetable oil and add the curry paste, fry for a couple of minutes, then add the pepper and spring onion and stir to coat. Pour in the remaining coconut milk, and stir well. Make sure you add your lime juice at the very end, because heat makes citrus flavor dissipate. Learn how your comment data is processed. Heat oil in a large frying pan or wok. Get the latest Spices in My DNA posts in your inbox! Hello! Thank you sooooo much! Is it possible to use ground cardamom? Thank you SO MUCH Kendra!! This is a typical red curry made with prawns and some vegetables to make it a one pot dish. My son ate the rice and sauce with the grilled chicken. I also used half full-fat, half lite coconut milk (against your reputation – sorry!) My daughter in law and I finished the rest!!! You know? I’m having such a hard time finding the pods in store even at Whole Foods . Reduce heat to low, and add shrimp. *If you can't find Thai basil, you can omit or use regular basil. Stir to combine. You want it to be as bold and bright as possible. Oh my gosh you completely made my day Victoria!!! Reduce heat slightly and simmer for 2-3 minutes, or until shrimp are cooked through and vegetables are cooked to your liking. Cook for 15-20 minutes, or until all liquid is absorbed and rice is tender. So happy to hear that!! Bring to a simmer then add the prawns and cook for a couple more minutes until the prawns are pink and cooked through. Tender plump shrimp and vegetables in a spicy, rich coconut curry sauce. Thai curried shrimp and vegetables is made in one pot in under 30 minutes. In a large nonstick skillet set over medium-high heat, saute the green onions and red curry paste in canola oil for 1 minute. Let me know if you ever make it again with the infused rice Thanks so much for taking the time to comment! There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! Amy is the recipe creator and writer of The Cook Report. Bring the water to a boil in a medium saucepan (that has a lid). It’s filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! Fish-out and discard the cooked Thai basil stems (if still intact). While the rice is cooking, make the curry. Hi, I’d like to double the recipe – anything I should know? Do not let the curry boil to not overcook the shrimp (when making vegetarian red curry, this is irrelevant). One of the reasons why this curry is so quick, is that shrimp is so quick cooking, and so are the vegetables I used. Red curry is a family favorite over here, and I love how simple the recipe is! My husband said that this was the best meal he has ever had in his life! Instructions. Love all the flavors and since I’m a big fan of Thai food I can’t wait to try this version. Use lots of lime and fresh herbs. Quite possibly my favorite recipe of this entire Healthyish January series is this thai red curry. Serve the curry over the infused rice, and garnish with extra cilantro, Thai basil, and scallions. Thank you! Stir to combine. Basmati especially is so aromatic and flavorful on its own, but when you add things like star anise and cardamom pods into the pot, you will be AMAZED at the flavor. Thank you SO much for reading! Stir in coconut milk, lemongrass and brown sugar. The full-fat stuff is really what you need for the most luxuriously flavorful and creamy Thai red curry. I’ve been working on creating a whole collection of 15 minute recipes this year and it’s coming along nicely. The "lite" stuff isn't nearly as good, especially for this type of curry. Excellent curry recipe. I used Thai Kitchen's red curry … This was a fantastic recipe!! Thai Kitchen and Maesri sell red curry pastes that do not contain shrimp. Heat a drizzle of vegetable oil in a large pot over a medium heat and add the curry paste. Stir-in the fish sauce, … For more information please visit our Privacy Policy. Also, if you are using a new brand of curry paste, make sure to taste it first to gauge the level of spice. Fry for a couple of minutes until fragrant then add the pepper, spring onion, coconut milk, lime zest and juice, sugar and fish sauce. It’s kind of the only thing I wanna make for dinner for the foreseeable future! Whisk the coconut milk, curry paste and fish sauce in a bowl until combined; set aside. Although I love green curry, I’d have to say that red curry has a slight advantage in my book. My husband said, “I am blown away!” And he was right. It’s basically just coconut cream watered down with more water, so it’s less creamy. . Let me know how it goes! Seriously a match made in heaven. Bring to a boil over high heat, and then reduce … !I love how this recipe is so quick and easy!! No other adjustments needed Let me know how you like it! Win, win. Yes, I think that would work. Cover and cook for 5 minutes. Butternut Squash Green Curry Rice Noodle Bowls Some might want more “heat” (sriracha does the trick). Add the coconut oil. **I like to use Koh Thai Red Curry Paste in my recipes. Sometimes I’ll add bay leaves or toasted coconut to my rice, but this star anise and cardamom rice is hands down, my absolute favorite way to make rice. ), creamy as all get out (hello full-fat coconut milk), and the infused rice just puts the cherry on top of this amazing meal. Add the lime juice and shrimp. It's filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! This red curry recipe is naturally healthy and made with Thai red curry, mixed with shrimp and served in a bowl over rice. We had ours with whole grain rice. Thai Red Prawn Curry This Thai red prawn curry (or shrimp curry) is a quick and easy high-protein dinner idea. Nope, this will double nicely! This is such a good healthy dinner. If the shallots start to brown, reduce the heat to low. Nutrition information is an estimate and will vary depending on the exact ingredients used. Once hot, add the garlic, ginger, and a pinch of salt and sauté for 30 … Heat the oil in a large skillet over medium-low heat. The curry comes together in minutes, and you won’t be able to stop using this method for making the best rice ever! Whole Foods usually has them too! I’m so happy it was a hit!! Butternut Squash Green Curry Rice Noodle Bowls, Roasted Sweet Potato Bacon Red Curry Ramen, Thai Green Curry Chicken and Vegetable Zucchini Noodles, « Broccoli Pesto Pasta with Roasted Vegetables, Double Tomato and Corn Bruschetta Pasta with Burrata, Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs. Once hot, add the garlic, ginger, and a pinch of salt and sauté for 30 seconds to 1 minute, or until fragrant. I love treating us to prawns sometimes on a weeknight. My daughter in law love curry and so do I. Saucy Coconut Curry with Rice Noodles and Garden Vegetables. Can’t even imagine the punch of flavor the infused rice would have! Thai prawn curry is a quick and easy dinner recipe made with red curry paste, spring onions and red pepper. A different recipe called for corn starch (not sure it made any difference) and another called for 1 1/2 tbs of brown sugar. Cook uncovered, stirring frequently, until prawns are cooked … I really appreciate you making it and thank you for letting me know! You make rice like you normally would, and just throw in a couple star anise and a few cardamom pods. Let me know if you try it! I’d start with 1/8 of a teaspoon of ground cardamom or a good pinch and go from there. Tell me that one of you gets me! Add prawns… Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk. Hi Tendai! In the past I’ve doubled recipes and the coconut milk always ends up being too much! These flavour packed prawn and Thai red curry noodle bowls are a 15 minute one pan dinner that are a thousand times better than takeout. None of that “lite” stuff. Variations on THE BEST Thai Red Vegetable Curry: Add 1 pound of shrimp (peeled and deveined) – add to pot before you add the spinach, cook for 2 minutes or until the shrimp is no longer … Shrimp was delicious. Take off heat. Fluff with a fork and discard cardamom and star anise pods. I typically use red curry paste from the store when I don’t have time to make my own. Thanks for the easy recipe ti have Thai food at home during lockdown . Heat a large, deep skillet over medium-high heat. Made this tonight with regular rice (quarantine pantry troubles!) Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Thank you so much for an amazing Thai curry recipe to add to my monthly dinner rotation — and also for entertaining guests! Nope, you can double this as-is! Cook for 2 – 3 minutes. And you’ll seem like a culinary genius to whoever you’re serving this to. There are so many flavors that just punch you in the face in this bowl of goodness. I’m all for regular ‘ol basmati or jasmine rice. This Thai red curry recipe is so easy to make at home! Hi! . While the rice is cooking, make the curry. I didn’t have the spices on hand for the infused rice so stuck with plain basmati and it was fantastic. Cover and cook for 4 minutes. (: I love quick and easy recipes like this! How to Make Thai Coconut Red Curry with Prawns. As always, all opinions are my own. Vegetarian, vegan and gluten free recipe! Increase heat to high and bring to a boil. Add the vegetable oil. This Thai red prawn curry is a little something I like to call “curry in a hurry”.. Made with coconut milk, vegetables and shrimp, this recipe can be eaten on its own or served with a side of rice or on top of noodles. Add the shallots and cook, stirring frequently, until soft, about 2 minutes. A few other ideas if you wanted to switch it up would be to add snap peas, zucchini noodles, or small cauliflower florets. Put the rice in a pan and rinse well in cold water. The veggies should not get over-cooked, they should be crisp-tender. The heat and the extra ginger and garlic especially will bring out the beautiful flavors of that red curry paste! I used a ready made Thai red curry paste because it makes this dish come together so quickly. Remove from heat, let cool for a minute or two, and stir in lime zest, lime juice, and soy sauce. Add the scallions and shallot and sauté for another 2 minutes. So perfect for mid week! Hi, is there anything to note if weère doubling the recipe! Recipe creator and photographer here at TheCookReport.com. Barnes & Noble Books-a-Million Yes, INFUSED RICE. Full of spice and flavour – it’s so much simpler to make than it tastes. coconut milk curry, coconut milk red curry, easy curry recipe, infused rice, red curry, shrimp curry, shrimp curry with vegetables, thai red curry, thai red curry shrimp, vegetable curry, vegetable red curry, cardamom pods, crushed with the back of a knife*, small-medium broccoli crown, cut into small florets, large carrots, shaved into ribbons with a vegetable peeler, A Make-Ahead Menu for Summer Entertaining, Spiced Pear Cake with Brown Butter Buttercream and…. And the best part, is how amazing all of that coconut milk red curry tastes with the infused rice. The shrimp quickly poaches in the coconut milk curry broth along with the veggies in just a few minutes, and then it’s ready to be served on a pile of that star anise and cardamom infused rice goodness. Medium saucepan ( that has a super unique flavor, so feel free to alter fresh... 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