Shrimps in Thai Red Curry

Name: Shrimps in Thai Red Curry
Yield: 3 servings
Cuisine: Indian
Ingredients: Ingredients for Thai Red curry paste:; 1 medium Onion (roughly chopped); 6-8 dry Red chillies (seeds removed preferably); 1" piece Ginger - chopped; 8 Garlic cloves (skinned); 1 Lemon rind (grated); 1 tbsp Lemon juice; 2 tsp coriander seeds; 1 tsp cumin seeds; 1/4 tsp Turmeric; 1 tsp Salt; Ingredients for Red curry :; 200 gm cleaned and washed Prawns/ Shrimps; 1 cup Cauliflower florets; 10-15 French Beans – cut into 2 inch pieces; 1 medium Carrot – cut into roundels; 1cup thick Coconut milk; 2 tbsp Thai Red Curry Paste; 2 tbsp cooking Oil; 1 tbsp Fish Sauce; 1 tsp Salt (or as required); 1/2 tsp Pepper powder; 1 tsp sugar; Ingredients for Corn-Capsicum Buttered Rice :; 3 cups cooked rice; 2 tbsp salted butter; 1tsp Garlic – chopped finely; 1/2 cup Corn kernels - boiled; 1 small Green Capsicum – chopped into small pieces; 1/2 tsp Salt

Sailaja Kosuri @cook_12675928

#FIHRCookPadContest

Thai red curry is one of the popular dishes of South-Yeast Asian cuisine. There is a misconception that it cannot be made at home, as some ingredients used in this paste are not easily available in India in many places. However, I usually make this curry substituting with ingredients available at home, and it almost tastes like the original Thai curry.

Although there are quite a few ingredients used in the curry, it’s actually a very simple and quick to make curry. Today I made it with Shrimps (instead of chicken) and some veggies for that added goodness.

#FIHRCookPadContest

Sailaja Kosuri @cook_12675928

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Ingredients

3 servings

Ingredients for Thai Red curry paste:
1medium Onion (roughly chopped)
6-8 dry Red chillies (seeds removed preferably)
1"piece Ginger - chopped
8 Garlic cloves (skinned)
1Lemon rind (grated)
1 tbsp Lemon juice
2 tsp coriander seeds
1 tsp cumin seeds
1/4 tspTurmeric
1 tsp Salt
Ingredients for Red curry :
200 gm cleaned and washed Prawns/ Shrimps
1 cupCauliflower florets
10-15 French Beans – cut into 2 inch pieces
1 medium Carrot – cut into roundels
1cupthick Coconut milk
2 tbsp Thai Red Curry Paste
2 tbsp cooking Oil
1 tbsp Fish Sauce
1 tsp Salt (or as required)
1/2 tsp Pepper powder
1 tsp sugar
Ingredients for Corn-Capsicum Buttered Rice :
3 cups cooked rice
2 tbsp salted butter
1tsp Garlic – chopped finely
1/2 cup Corn kernels - boiled
1small Green Capsicum – chopped into small pieces
1/2 tspSalt
1/2 tspPepper powder

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Steps

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.