Thai Coconut Curry Shrimp with Sautéed Vegetables
Shrimp sautéed in a creamy and fragrant Panang curry made with coconut milk, red curry paste, and kaffir lime leaves. A “Chu Chee” version with mild, slightly sweet, and spicy flavors, served with sauteed vegetables for a journey to the heart of Thai cuisine.
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Ingredients
Portions:
4
150 g
peeled prawns
1 piece
courgette, sliced
1 piece
red pepper, sliced
50 g
snow peas
100 ml
coconut milk
1 piece
red onion, chopped
2 tbsp
sunflower oil
1 tsp
red curry paste
2 piece
kaffir lime leaves
1 tsp
fish sauce
1 clove
garlic, minced
0.5 tsp
prawn paste
1 tsp
curry powder
0.5 tsp
ground cumin
0.5 tsp
cardamom
0.5 tsp
coriander seeds, crushed
1 tsp
fresh tamarind paste
1 piece
chilli pepper, sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 2 tbsp sunflower oil in a large pan over medium heat.
- Add 1 piece chopped red onion and 1 clove minced garlic; sauté until softened, about 3 minutes.
- Add 1 tsp red curry paste, 0.5 tsp prawn paste, 1 tsp curry powder, 0.5 tsp ground cumin, 0.5 tsp cardamom, and 0.5 tsp crushed coriander seeds; cook for 1 minute until fragrant.
- Stir in 150 g peeled prawns, 100 ml coconut milk, 1 tsp fish sauce, 1 tsp fresh tamarind paste, 2 pieces kaffir lime leaves, and 1 piece sliced chilli pepper; simmer for 5 minutes until prawns are cooked.
- In a separate pan, sauté 1 piece sliced courgette, 1 piece sliced red pepper, and 50 g snow peas until tender, about 5 minutes.
- Serve the shrimp curry over the sautéed vegetables.
For extra flavor, garnish the dish with fresh cilantro and a squeeze of lime juice.