The beauty of Thai curry is not only do they taste amazing but you can use the exact same recipe for whichever type you like, be it chicken, lamb or just vegetables. This time round though we went for king prawns and it was a perfect end to the day. I will try it with lamb next time. Full of anti inflammatory goodness this one.
Easy Prawn Red Thai Curry
- 1 heaped tbsp coconut oil
- 6cm chunk of ginger peeled and finely chopped
- 3 garlic cloves peeled and finely chopped
- 6 spring onions chopped
- 3 tsp paprika
- 1 tsp hot chilli powder
- ½ tsp cinnamon
- 1 red pepper chopped
- 1 red chilli de seeded and finely chopped
- 2 tbsp tomato puree
- 2 lemon grass stalks cut long ways and bashed
- Zest of 1 lime
- 500g king prawns
- 500ml coconut cream
- 1 tbsp fish sauce
- Salt and freshly ground black pepper
- 200g bean sprouts
- Heat the coconut oil in a large pan, wok or a casserole dish and then add the ginger, garlic, spring onions, paprika, chilli and cinnamon before stirring and cooking for about 2 mins stirring occasionally.
- Add the pepper, red chilli, tomato puree, lemon grass stalks, zest of lime and prawns and stir through coating the prawns in the tomato puree and spices and cook for about 2 mins stirring occasionally.
- Add the coconut cream, fish sauce, salt and pepper and stir through, simmer for about 3 mins before adding the bean sprouts and simmering for another 2 mins.
- Serve with some white rice or cauliflower rice or just enjoy on its own as we did, we actually wilted some spinach into it at the end so feel free to give that a try too for some added nutrients.