Prep time 10 mins
Cook time 30 mins
Thai red curry is so easy to make, even tastes better and richer when cooked at home. It is versatile and you can add any vegetable to lift it up. It could be made with sea food or chicken to your desire. This recipe is yield 4 service. I cooked mine double.
1 Large onion chopped
2 fresh chillies chopped
2 tablespoon vegetable oil
400 g raw, peeled king prawns boiled
3 cloves of garlic minced
1 tablespoon minced fresh ginger
½ yellow, ½ red and ½ orange bell pepper sliced
2 carrots, sliced diagonal
2 tablespoon of Massaman curry paste
1 can coconut milk
½ cup of water
1 cups packed thinly sliced kale
1 tablespoon of brown sugar
1 tablespoon of soy sauce
200 g mangetout
200 g baby corn
Salt to taste
Red pepper flakes to garnish (optional)
You can add, give and table on the vegetable to your liking.
Worm a large skillet or wok over medium heat. Once it’s hot add the vegetable oil. Add the onions, sprinkle with salt and cook, stirring often for 5 min or until the onion has softened.
Add the bell peppers and carrots. Cook for 3 minutes, stirring occasionally.
Then add the mangetout and baby corn. Cook together for another 3 minutes
Add the curry paste and cook, stirring often for 2 minutes.
Then add the kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat.
Add the chillies and cooked prawns combine together into the mixture.
Reduce heat as necessary to maintain a gentle simmer, until the vegetable have soften to your liking about 10 min, stirring occasionally.
How to make sticky rice step by step could be found on my website