Basil Coconut Prawn Curry (with Thai Basil & Coconut Cream)
This recipe for Basil Coconut Prawn Curry is another RAS original and one I am thrilled to share with you. The super creamy curry is bursting with mild Indo-Thai-fusion flavors, yet one of the simplest to make with very few basic ingredients. Made in only one skillet and you will have a delicious curry ready in 20 minutes! And when I say a few basic ingredients, I mean it! No chopping of shallots, garlic, or ginger.. It couldn’t be quicker to make!
What makes the curry so yummy, is how the prawns are cooked.. in two stages, with very brief cooking timing. This ensures the prawns are delicate and succulent and the flavors are enhanced by the creamy coconut curry!
Scroll down for the Complete Recipe.
Basil Coconut Prawn Curry (with Thai Basil & Coconut Cream)
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Recipe Name: Basil Coconut Prawn Curry (with Thai Basil & Coconut Cream)
Recipe Type: Seafood/Prawns /Curry
Author: Shana @ RecipesareSimple
Prep time:
Cook time: 6
Total time:
Yield: (2 servings )
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Watch the Video or click to read Complete Recipe – Below.
How to make Basil Coconut Prawn Curry (with Thai Basil & Coconut Cream) – Recipe at a glance:
- Cook prawns very briefly in a pan with basic spice powders till opaque.
- Remove and set aside any liquids.
- Pan-fry the prawns next adding another mild layer of spice in sequence. Add fresh ingredients and toss.
- Return the reserved prawn broth and simmer.
- Lastly, finish with coconut cream and herbs.
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Ingredients:
- 500 gms FRESH medium-sized Prawns, shell removed, deveined, and rinsed (This is the weight before cleaning and removing shells)
- 1/2 cup Coconut Cream (I use Kara Coconut Cream)
- 1/4 tsp Black Mustard Seeds
- 1 tsp Turmeric powder
- 1/2 tsp Coarse grain Black Pepper powder, pinch more for seasoning as needed
- 3/4 – 1 tsp Mild Chilli powder (Kashmiri Chilli powder is good for its mild heat and vibrant colour)
- 1/3 tsp Sea Salt Crystals, pinch more for seasoning as needed
- 3-4 Tbsp Coconut oil (preferred) – or Oil of your choice
- 2 large Sprigs of Fresh Thai Basil leaves – you can use more!
- 2 sprigs of Fresh Curry leaves
- 1 Tbsp fresh lemon juice
- 1 Lime leaf or Kaffir Lime leaf, midvein removed and julienned
- 1 Mild red chili (Long fresh Malaysian/ Thai Chilli), sliced
- 1 Red chili padi /birds eye chili (small hot chili), sliced
- A small amount of water, as needed
- Fresh Mild red chilli
Same Video is available on the Recipe page⇑.
(For laptop users) It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.
Key Ingredients: Prawns, Coconut Milk, Thai Basil Leaves, Curry Leaves, Fresh Red chilli, Lemon, Lime Leaf, , Dry Spices, Salt, Oil.
EAT AND TELL!!! Let us know if you tried – Basil Coconut Prawn Curry (with Thai Basil & Coconut Cream)
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I cannot copy and print this recipe.
Disappointed.
Hi Shirley, had to restrict due to countless cases of copied content on other pages and fb pages without linkbacks. If i can get an email address I will gladly email this recipe to you.