Best Thai Red Prawn Curry
Looking to make the best Thai Red Prawn Curry? Our healthy recipe is cooked on the barbecue and features shrimp, pineapple, snaps peas and coconut cream.
- 1 tbsp Vegetable oil
- 1/2 cup Onion thinly sliced
- 2 tbsp Ginger minced
- 2 Garlic cloves minced
- 2 tbsp Lemongrass minced
- 2 tbsp Red Curry Paste
- 2 cups Coconut Milk
- 2 tsp Brown Sugar
- 1 tbsp Fish sauce
- 1 1/2 cups Snap peas sliced in half
- 1 lb Prawns
- 1/2 Pineapple cut into thick slices
- 1 Lime juiced
- 1/4 cup Cilantro
Preheat barbecue while heating a non-stick skillet over medium high heat.
Add the onion, ginger, garlic, lemongrass, and curry paste to the skillet, and sauté for 5 minutes.
Add coconut milk, fish sauce and sugar. Bring to a boil then turn off the heat and cover the pan with a lid.
Using long tongs, place prawns and pineapple slices on a preheated barbecue grill and sear on both sides for 3-5 minutes.
Add barbecued shrimp and snap peas to the red curry sauce and simmer on low heat for 2-3 minutes. Slice seared grilled pineapple into bite-sized chunks and add to the curry.
Stir in lime juice then pour prawn curry into individual bowls and top with cilantro before serving.
Calories: 547kcal | Carbohydrates: 25.5g | Protein: 32.5g | Fat: 36.6g | Saturated Fat: 27.5g | Cholesterol: 239mg | Sodium: 1038mg | Potassium: 658mg | Fiber: 6.6g | Sugar: 9.7g | Calcium: 156mg | Iron: 4mg