Thai prawn and basil curry

    Thai prawn and basil curry

    (73)
    34saves
    30min


    65 people made this

    About this recipe: A quick and easy curry with fresh Thai flavours. You can embellish the dish with a few dashes of fish sauce and lime juice to finish, if liked.

    Ingredients
    Serves: 4 

    • 4 cloves garlic, peeled
    • 1 (2.5cm) piece fresh root ginger
    • 1 green chilli, seeded
    • 1/2 teaspoon salt
    • 1/2 teaspoon turmeric
    • 2 tablespoons vegetable oil
    • 1 medium onion, diced
    • 450g medium prawns, peeled
    • 2 tomatoes, seeded and diced
    • 225ml coconut milk
    • 3 tablespoons chopped fresh basil leaves

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine the garlic, ginger, chilli, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
    2. Heat oil in a frying pan over medium heat. Add onion, and cook until golden. Mix in the spice paste, and cook for a few minutes to release the oils.
    3. Add prawns, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.
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    Reviews & ratings
    Average global rating:
    (73)

    Reviews in English (71)

    1

    Really nice I forgot to blend the chilli so ended up blending chilli and onion with paste - not sure if that made any difference .... It was a really nice tasty curry, thoroughly enjoyed by all.  -  01 Sep 2016

    by
    21

    this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.  -  19 Sep 2005  (Review from Allrecipes US | Canada)

    by
    16

    Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy and had to be strained. My food processor (a standard Cuisinart) wouldn't blend the ginger and jalepeno to a paste, the best I could get was a fine dice. I expected more flavor from the recipe, but it turned out rather bland. Perhaps the shrimp should be marinated in the coconut milk/jalepeno/tumeric/ginger mixture?  -  25 Apr 2004  (Review from Allrecipes US | Canada)

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