Introduction

Thai red prawn and fish curry is a vibrant dish that captures the essence of Thai cuisine with its complex flavors and aromatic ingredients. This dish is perfect for those looking to bring a taste of Thailand into their kitchens without much hassle. It's not only easy to make but also provides a heartwarming experience for family and friends.

Rich, creamy coconut milk melds beautifully with the potent flavors of Thai red curry paste, making this dish a delightful treat. The combination of succulent prawns and tender fish makes every bite a celebration of taste and texture. Whether you’re a seasoned cook or a beginner, this recipe will guide you to a delicious and satisfying meal.

Ingredients

2 tablespoons red curry paste
Red curry paste is the heart of this dish, providing deep flavor and a balanced heat. It typically contains a blend of dried red chilies, garlic, lemongrass, and shallots, creating a robust base for the curry.
400ml coconut milk
Coconut milk adds a creamy texture and sweetness that balances the spiciness of the curry paste. It also gives the curry a rich flavor that complements seafood beautifully.
300g prawns, peeled and deveined
Prawns are lightly sweet and cook quickly, absorbing the rich flavors of the curry. They provide a satisfying protein element, making this dish hearty and filling.
300g white fish fillets, cut into chunks
Firm white fish, such as cod or snapper, holds its shape well in a curry. It contributes a delicate flavor that pairs wonderfully with the assertiveness of the chili and coconut.
1 tablespoon fish sauce
Fish sauce adds an umami depth that enhances the overall flavor of the curry. It brings saltiness without upstaging the other ingredients.
1 tablespoon brown sugar
Brown sugar balances the flavors in the curry, offsetting the heat and acidity with a hint of sweetness. It helps create a well-rounded taste.
1 cup vegetable broth
Vegetable broth serves as the liquid base for the curry, adding depth without overpowering the other components. It keeps the dish light and flavorful.
1 red bell pepper, sliced
Adding freshness and crunch, the red bell pepper brings both color and nutrients to the dish. Its slight sweetness balances the spiciness from the curry.
Fresh basil leaves, for garnish
Basil leaves not only serve as a bright garnish but also add a fragrant aroma and a fresh note that enhances the dish's flavor profile.
Lime wedges, for serving
Lime wedges provide acidity that brightens the flavors of the curry when squeezed over. It's a perfect complement to the richness of coconut milk.

Directions & Preparation

Step 1: Heat a large pan over medium heat and add the red curry paste.

This step is crucial for releasing the essential oils and flavors from the curry paste. Cooking it for a minute or so allows the paste to bloom, intensifying the dish's overall flavor.

Step 2: Pour in the coconut milk, stirring until combined.

Incorporating coconut milk at this stage creates a creamy base for the curry. Let it simmer gently, allowing the flavors to meld together before adding the other ingredients.

Step 3: Add the vegetable broth and mix well.

The vegetable broth provides the correct consistency for the curry. It dilutes the coconut milk slightly, ensuring that the dish isn't overly thick while still holding rich flavors.

Step 4: Stir in the fish sauce and brown sugar, adjusting to taste.

This step allows you to balance the flavors of the curry meticulously. Tasting as you go will help you find the perfect sweet and savory balance.

Step 5: Add the prawns and fish chunks into the curry.

Introducing the seafood at this point ensures they cook just right. Prawns and fish need only a few minutes to become tender, so keep an eye on them to prevent overcooking.

Step 6: Throw in the sliced red bell peppers, and let simmer for another 5 minutes.

Adding red bell peppers towards the end retains their crunch and vibrant color. They also contribute fresh flavor that brightens the curry.

Step 7: Once the seafood is cooked, remove from heat and stir in fresh basil.

Incorporating basil after cooking preserves its fresh flavor and aroma. This final touch elevates the dish, giving it a beautiful finish.

Step 8: Serve hot with lime wedges on the side.

Serving lime wedges allows individuals to squeeze fresh juice over their curry, enhancing the flavors with acidity. This final step brings a refreshing twist to each bite.

Thai red prawn and fish curry step photo

Understanding Red Curry Paste

Red curry paste is a central component of Thai cuisine, made from a combination of hot red chilies, garlic, shallots, and spices. Its vibrant color and aromatic profile set the tone for many dishes. Experimenting with different brands or even homemade versions can bring unique flavors to your curry. The level of spiciness can vary, so tasting the paste before adding it to your dish can help gauge the heat.

The Role of Coconut Milk in Curries

Coconut milk isn't just a dairy alternative; it's an essential ingredient in Thai cooking that brings richness and creaminess to curries. It mellows out the heat from spices while adding a subtly sweet note. The fat content creates a luscious mouthfeel, enhancing the overall eating experience. Combining different consistencies of coconut products, like cream and milk, can create an exciting texture.

Perfect Pairings with Thai Curry

Thai red prawn and fish curry is fantastic on its own but can be beautifully complemented by sides. Steamed jasmine rice absorbs the flavorful sauce, while a side of crunchy pickled vegetables adds contrast. Additionally, serving it with warm naan or roti can enhance the eating experience by providing a vehicle for the rich curry.

FAQs

What should I do if the curry is too thick?

If your curry is too thick, add a little more vegetable broth or coconut milk and stir until you reach the desired consistency. Adjust the seasoning if necessary.

How can I make the curry spicier?

To increase the heat, add more red curry paste or a few slices of fresh bird's eye chilies. Adjust slowly to avoid overwhelming the dish.

Can I use frozen prawns and fish?

Yes, frozen seafood can be used. Just make sure to thaw them completely before adding them to the curry to ensure even cooking.

What if the curry tastes bland?

If the curry lacks flavor, consider adding a dash more fish sauce, lime juice, or a pinch of salt. Balance the sweetness and acidity for a richer taste.

Can I add vegetables to the curry?

Certainly! Feel free to add vegetables like zucchini, snap peas, or even greens to enhance nutrition and texture.

What is a suitable substitute for prawns?

If you prefer a different protein, consider using chicken, tofu, or mussels as substitutes. Just adjust the cooking time accordingly.

Conclusion

Thai red prawn and fish curry is an inviting dish that brings the amazing flavors of Thailand right into your home. It’s a perfect recipe for both weeknight dinners and special occasions, leaving a lasting impression on your guests.

With its harmonious blend of flavors, this curry is sure to become a staple in your cooking repertoire. Enjoy the delicious journey of creating authentic Thai cuisine in your own kitchen.

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