Thai Fish and Prawns Red Curry
Savor a quick Thai fish and prawns red curry featuring tender snapper, juicy prawns, coconut milk, and fresh lime. Make this rich 15-minute meal tonight!
Servings: 4 servings
Calories: 480kcal
Equipment
- Wok or Deep Skillet A standard 12-inch or 14-inch carbon steel wok or heavy-bottomed deep skillet for even heat distribution.
- Wooden Spoon or Silicone Spatula Ideal for stirring shallots and gently turning fish without breaking delicate fillets.
- Chef's Knife and Cutting Board For thin precision slicing of shallots, fresh chillies, and portioning fish into uniform 4-cm pieces.
Ingredients
- 1 tbsp peanut oil
- 4 shallots , sliced thinly
- 75 g red Thai curry paste
- 425 g coconut milk
- 2 red or green chillies , sliced thinly
- 500 g firm white fish fillets (snapper or threadfin) , cut into 4-cm pieces
- 750 g medium prawns , shelled leaving tails intact and deveined
- 2 tbsps fish sauce
- 2 tbsps lime juice
- 1 tbsp brown sugar
- 1/2 cup fresh coriander leaves
Instructions
- Heat oil in a wok over medium fire. When hot, add shallots, cook, stirring until soft.
- Add curry paste, cook, stirring until fragrant, about 2 mins. Add coconut milk and chillies. Lower fire and simmer, uncovered, for about 5 mins or until mixture thickens slightly.
- Add fish and prawns to wok. Simmer, uncovered, until fish and prawns are just cooked through, about 5 mins.
- Stir in fish sauce, lime juice and brown sugar, sprinkle fresh coriander leaves over. Serve with hot white rice.