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Thai prawn curry
Thai prawn curry

Before you jump to Thai prawn curry recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Mostly, people have been trained to believe that “comfort” foods are bad for the body and must be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods may be super healthy and good for you. There are several foods that actually can boost your moods when you consume them. If you are feeling a little bit down and need a happiness pick me up, try some of these.

It’s not hard to overcome your bad mood when you eat grains. Quinoa, millet, teff and barley are all really wonderful for helping boost your happiness levels. These foods fill you up better and that can help improve your moods too. Feeling starved can really make you feel awful! These grains can elevate your mood as it’s not at all hard for your body to digest them. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn takes your mood to a happier place.

You can see, you don’t need to eat junk food or foods that are terrible for you just so to feel better! Go with these hints instead!

We hope you got benefit from reading it, now let’s go back to thai prawn curry recipe. You can have thai prawn curry using 16 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Thai prawn curry:
  1. Get sweet potato
  2. Prepare coconut cream
  3. Take vegetable stock
  4. Use mange tout
  5. Get pak choi
  6. Take red pepper
  7. Get rice
  8. Use lime
  9. Get basmati rice
  10. Get Curry paste
  11. Take shallot
  12. You need lime
  13. Take root ginger
  14. Get coriander
  15. Get red chilli
  16. Prepare salt
Instructions to make Thai prawn curry:
  1. Roughly chop shallot, coriander and red chilli and place in a food processor with peeled ginger, the juice of a lime and salt. Mix together until smooth.
  2. Add 2 tablespoons of paste to the wok and cook over a medium heat for a couple of minutes. Add sweet potato to wok and toss in mixture.
  3. Add coconut cream and stock to the wok bringing the mixture to a simmer. Cook over a low heat until the sweet potato is tender.
  4. Once the sweet potato is tender add halved mangetout, pak choi and diced pepper.
  5. Cover with a lid and cook for a further 5 minutes. Taste to check seasoning.
  6. Cook prawns in a separate pan and then toss into wok.
  7. Cook basmati rice and then serve, adding lime wedges to the side.

Pour in the coconut milk and fish sauce, then bring to a fast simmer. This is a popular dish in Bengal, where of course both prawns and coconut abound. It's normally served in a whole green coconut there, but that's a bridge too far for us. Then, place into the food processor. Mix in the coconut milk and add the prawns.

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