How to Make Jamie Oliver Thai Red Curry with Prawns Recipe

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What is Thai red curry with prawns?

Thai Red Curry with Prawns Jamie Oliver’s Recipe is a delicious and easy dish that you can make in less than 30 minutes. It is based on a traditional Thai dish that consists of prawns and vegetables cooked in a spicy and aromatic red curry sauce made with coconut milk, lemongrass, kaffir lime leaves, garlic, ginger, and roasted peppers. Jamie Oliver, the famous British chef and cookbook author, has simplified the recipe by using a food processor to make the curry paste and by using canned roasted peppers for convenience.

This recipe is full of flavor, color, and texture, and will satisfy your cravings for Thai food.

More from Jamie Oliver

• Jamie Oliver Thai Red Curry
• Jamie Oliver Quick Dauphinoise Potatoes

Why You Should Try This Recipe

You should try this recipe because it is:

• Quick and easy: You only need a few ingredients and a food processor to make the curry paste. Then, you just need to cook the prawns and vegetables in the sauce for a few minutes. You can have this dish ready in less than 30 minutes.
• Healthy and nutritious: This dish is low in carbs and high in protein, thanks to the prawns. It also contains plenty of vitamins, minerals, and antioxidants from vegetables, coconut milk, and herbs. It is gluten-free and dairy-free as well.
• Versatile and adaptable: You can use any type of prawns or seafood you like, or even chicken or tofu for a vegetarian option. You can also use any vegetables you have on hand, such as broccoli, carrots, zucchini, or mushrooms. You can adjust the spiciness of the curry by adding more or less chili.

What ingredients do I need for Jamie Oliver’s Thai red curry?

To make Thai red curry with prawns, you’ll need the following ingredients:

• 1 tablespoon of vegetable oil
• 3 tablespoons of red curry paste (you can use store-bought or homemade)
• 400 ml of coconut milk
• 2 stalks of lemongrass, bruised and cut into pieces
• 1 teaspoon of brown sugar
• 300 g of raw prawns, peeled and deveined
• 200 g of sugar snap peas, trimmed
• 1 red bell pepper, sliced
• A handful of fresh coriander, chopped
• Salt and pepper, to taste
• Lime juice, to taste

Equipment

You’ll also need the following equipment:

• A large skillet or wok
• A knife and a cutting board
• A measuring cup and a measuring spoon
• A wooden spoon or a spatula
• A plate and a bowl

How to make Thai red curry with prawns

Here are the steps to make Thai red curry with prawns:

Step 1: Heat the oil and fry the curry paste

Heat the oil in a large skillet or wok over medium-high heat. Add the red curry paste and fry for about 5 minutes, stirring frequently, until fragrant and slightly darkened.

Step 2: Add the coconut milk, lemongrass, and sugar

Stir in the coconut milk, lemongrass, and sugar, and bring the mixture to a boil. Then, lower the heat and simmer for about 10 minutes, stirring occasionally, until slightly thickened.

Step 3: Add the prawns and vegetables

Add the prawns, sugar snap peas, and bell pepper and cook for about 10 minutes, stirring occasionally, until the prawns are pink and cooked through and the vegetables are crisp-tender.

Step 4: Season and garnish the curry

Season the curry with salt, pepper, and lime juice to taste. Sprinkle with fresh coriander and serve hot.

How do I Serve Thai Red Curry  Jamie Oliver’s Recipe

You can serve Thai Red Curry with Prawns Jamie Oliver’s Recipe as a main course or a starter. It is great for any meal, whether it is lunch or dinner. It is also ideal for special occasions, such as parties or family gatherings. You can serve it hot, warm, or at room temperature.

Tips and tricks to make the best Thai red curry with prawns

Here are some tips and tricks to make the best Thai red curry with prawns:

Prawns: The Star Ingredient

• • Opt for fresh, high-quality prawns to ensure optimum flavor and texture. If you resort to using frozen prawns, a complete thaw and a gentle pat dry before cooking are crucial.

Perfecting Your Sauce Base:

• • Choosing an exceptional red curry paste is pivotal. Whether it’s a store favorite or a secret homemade concoction, the quality of your paste significantly impacts the final dish.

Heat Level Mastery:

• • Your culinary intuition will guide the spice levels. Modify the quantity of red curry paste or introduce fresh/dried red chillies or chilli flakes to your preferred level of heat.

Vibrant Veggie Variations:

• • Introduce an assortment of your favorite vegetables like zucchini, mushrooms, or baby corn for a nutritious crunch, ensuring they are tender and bite-sized.

Lemongrass Substitutes:

• • If lemongrass is elusive, lemon zest or juice provides a splendid citrusy infusion. Dried lemongrass or simply omitting it are also viable options.

Herb Alternatives:

• • Not a Coriander fan? Fresh basil, mint, or parsley can be excellent substitutes, offering unique flavor profiles.

Indulgent Creaminess:

• • Enrich your curry with cream, yogurt, or sour cream for a lush, velvety texture. Additions like cream cheese or feta can introduce layers of richness and flavor.

Enhanced Fulfillment:

• • To elevate the dish’s substance, incorporate cooked meats or plant-based proteins like tofu or tempeh, or perhaps some legumes or nuts for added fiber and protein.

Storing Leftovers:

• • Preserve any surplus curry in an airtight container—refrigerate up to 3 days or freeze up to 3 months. Reheat with a splash of water or coconut milk to revive its original consistency.