Recipes

Recipe: Tasty Shrimps in Thai Red Curry

Shrimps in Thai Red Curry – This recipe is best for when you have no idea what to cook. You can cook Shrimps in Thai Red Curry using 31 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Shrimps in Thai Red Curry

  1. You need of Ingredients for Thai Red curry paste:.
  2. You need 1 of medium Onion (roughly chopped).
  3. You need 6-8 of dry Red chillies (seeds removed preferably).
  4. Prepare 1" of piece Ginger – chopped.
  5. It’s 8 of Garlic cloves (skinned).
  6. It’s 1 of Lemon rind (grated).
  7. It’s 1 tbsp of Lemon juice.
  8. You need 2 tsp of coriander seeds.
  9. Prepare 1 tsp of cumin seeds.
  10. Prepare 1/4 tsp of Turmeric.
  11. You need 1 tsp of Salt.
  12. It’s of Ingredients for Red curry :.
  13. You need 200 gm of cleaned and washed Prawns/ Shrimps.
  14. Prepare 1 cup of Cauliflower florets.
  15. You need 10-15 of French Beans – cut into 2 inch pieces.
  16. Prepare 1 of medium Carrot – cut into roundels.
  17. Prepare 1cup of thick Coconut milk.
  18. Prepare 2 tbsp of Thai Red Curry Paste.
  19. You need 2 tbsp of cooking Oil.
  20. Prepare 1 tbsp of Fish Sauce.
  21. Prepare 1 tsp of Salt (or as required).
  22. It’s 1/2 tsp of Pepper powder.
  23. You need 1 tsp of sugar.
  24. You need of Ingredients for Corn-Capsicum Buttered Rice :.
  25. Prepare 3 cups of cooked rice.
  26. It’s 2 tbsp of salted butter.
  27. You need 1tsp of Garlic – chopped finely.
  28. Prepare 1/2 cup of Corn kernels – boiled.
  29. Prepare 1 of small Green Capsicum – chopped into small pieces.
  30. Prepare 1/2 tsp of Salt.
  31. Prepare 1/2 tsp of Pepper powder.

Shrimps in Thai Red Curry Step By Step

  1. Thai Red Curry Paste – Combine all the ingredients given under the Thai Red curry paste in a Mixer-Grinder. Add a little water and grind to a smooth paste. You can mix 2 tbsp of cooking oil into the paste and store it in a glass jar in the refrigerator, and use when required. Remains good upto a month.
  2. Thai Red Curry – Heat oil in a deep pan, add Thai Red curry paste, and stir fry for 2 mins. Add cauliflower, French beans, and carrots. Mix well to coat with curry paste and fry for 2-3 mins till the vegetable get a nice colour. Add the Shrimps and stir fry for 2 mins till they turn pink in colour. Reduce flame, add coconut milk, and mix well. (add ½ cup water if required). Bring to a boil on medium flame, add Sugar, and simmer for 5-7 mins on slow flame.
  3. Buttered Rice – Heat butter in a pan. Add chopped garlic and fry for a minute. Add corn and capsicum pieces and toss for 2 minutes. Add the cooked rice, salt and pepper. Mix well and stir fry for another 2 minutes.
  4. Plating – Spoon the rice into a small bowl. Invert angd place it on a serving plate. Pour the Thai Red curry around the Rice.