Thai Red Curry with Prawns and Chicken

I once had this curry at a popular Thai Restaurant in Malaysia. I was surprised to see a curry with both Chicken and Prawns. It was really delicious and I tasted slowly and keenly, trying to pin the exact flavours and technique. I was ecstatic after a few failed attempts when I finally came up with the same taste!

I decided, that there are two ways you can cook this delicious curry. One with more coconut milk, as seen in the video, and one just a slight variation, adding some tomatoes or fresh tomato puree to the cooked red curry paste and then adding just a little amount of coconut milk or cream. I prepare the second one when I want it spicier. My family loves the curry with white rice, and will often finish up the remaining curry as if it were a soup!

Of course, you can make the curry with just chicken, or just prawns, if you are that way inclined! For vegetables, I often add baby corn, and mushroom if it is the version with the tomato.

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Thai Red Curry with Prawns and Chicken

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Recipe Name: Thai Red Curry with Prawns and Chicken
Recipe Type: Curry / Thai
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 20 min
Cook time 15 min
Total time: 35 min
Yield: ( 6 servings )

Watch the Video or click to read Complete Recipe – Below.

How to make Thai Red Curry with Prawns and Chicken – Recipe at a glance:

Make the Authentic Red Curry paste, by grinding together fresh ingredients and spices.
Prep Chicken, Prawns, and Vegetables.
Cook the prepared paste in oil.
Fry the chicken in the paste.
Add coconut milk OR tomato puree as mentioned in the recipe.
Add prawns and veggies.
Add flavouring sauces, spices and herbs to finish.

Ingredients:

2 -3 Tbsp Peanut Oil / Rice Bran Oil, Sunflower Oil
250 gms boneless chicken breast/ thigh, cut into small cubes
20 medium-sized prawns, cleaned and de-veined
6-8 bay corn cut in half
3-4 sliced mushroom (optional)
1 large tomato pureed (optional)
2 1/2 cups coconut milk (medium consistency) Use much less if making this curry with tomato
1-2 tsp coconut sugar/ light brown sugar
3/4 tsp salt (to taste)
1/2 tsp white pepper powder
1-2 tsp Thai fish sauce
Juice of half lime (about 1 tsp)
1/2 cup raw cashew nuts
2-3 Kaffir Limes, mid-vein removed and chiffonaded
2 sprigs Thai Basil/ Thai sweet Basil leaves

For the Red Curry Paste

7 shallots, peeled
6 large Garlic cloves, peeled
2 Tbsp Galangal, peeled
3-5 long fresh Red Chillies (mild), peeled
2 Tbsp Lemongrass (tender stalk portion, cut into rings)
1 tsp coriander root ( just the root)
1/4 tsp Thai shrimp paste
2 Tbsp Coriander seeds
1/2 tsp Cumin Seeds
1/4 tsp Nutmeg ( a small piece )
1-2 Tbsp red chilli paste (see notes for the video)

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: Chicken, Prawns, Coconut Milk, Garlic, Shallots, Red Chilli, Lemon Grass, Coriander Root, Spices (Coriander, Nutmeg, Cumin, White Pepper), Oil Herbs (Kaffir Lime Leaf and Thai Basil), Vegetables (Baby Corn and/or Mushroom), Lime, Fish Sauce, Coconut Sugar, Salt, Oil.