How to make Prawns In Red Curry Sauce - Prawns cooked in Thai Red Curry paste is simply irresistible

This recipe has featured on the show Khanakhazana.

Main Ingredients : Prawns, Scraped Coconut (कसा हुआ नारियल)

Cuisine : Fusion

Course : Main Course Seafood

Prawns In Red Curry Sauce

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prawns In Red Curry Sauce Recipe Card

Prawns In Red Curry Sauce

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Prawns In Red Curry Sauce Recipe

  • Prawns 20-24 medium

  • Scraped Coconut 10 cloves

  • Coconut scraped 1 1/2 cups

  • Onion chopped 1 medium

  • Whole dry red chillies 8-10

  • Lemon grass, chopped 4 inch piece

  • Coriander seeds 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Black peppercorns 6

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Fish sauce 1 tablespoon

  • Oil 1 tablespoon

  • Fresh red chillies sliced 2

  • Sugar 1 tablespoon

  • Kaffir lime leaves 3

  • Basil leaves 7-8


Step 1

Peel, de-vein and wash prawns thoroughly under running water. Drain and pat them dry. Peel and crush half the garlic cloves and roughly chop the rest.

Step 2

Add one and a half cups of warm water to scraped coconut, grind and remove coconut milk. To make the red curry paste, grind together onion, garlic, red chillies, lemon grass, coriander seeds, cumin seeds, black peppercorns and salt to a fine paste.

Step 3

Take prawns in a bowl. Add salt, one tablespoon of lemon juice and one tablespoon of red curry paste and mix. Add half the crushed garlic, half a tablespoon of fish sauce and mix.

Step 4

Heat oil in a pan and add the remaining crushed garlic, fresh red chillies, marinated prawns and sauté for two minutes. Add a little water and bring to a boil. Add the remaining red curry paste and bring to a boil again.

Step 5

Add coconut milk, salt, sugar and mix. Add lime leaves, the remaining fish sauce and mix. Add basil leaves torn with hands and the remaining lemon juice. Mix and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.