Spicy Prawn Curry without Coconut Milk
Inspired by a Thai jungle curry, this spicy prawn dish is packed with vegetables, herbs and lots of heat. It's supposed to be spicy, but note that you can cut down on curry paste or remove ribs and seeds from the chilis if you want to curb the heat even more.
Ingredients
- 1 tbsp Thai red curry paste
- 3-4 green Thai chilies finely minced
- 1 tsp fresh ginger grated or minced
- 1 tsp coriander/cilantro stems finely chopped
- 250 ml unsalted chicken stock (see note 1)
- 1 tbsp fish sauce
- 2 tsp dark brown sugar
- 3 makrut lime leaves
- 2 stalks lemongrass
- 75 g green beans trimmed & cut into bite-sized pieces
- 1 small carrot peeled & cut into bite-sized pieces
- 1 small red pepper julienned
- 6 baby corn halved, fresh or tinned (see note 2)
- 12 medium prawns peeled & deveined, defrosted if frozen
- 15 g Thai basil leaves picked
- 1 tbsp lime juice
Instructions
- Add 2 tbsp of neutral oil to a medium saucepan and set over medium heat. Once shimmering, add the curry paste, chilies, ginger and cilantro stems. Cook, stirring constantly, until very fragrant and beginning to stick to the bottom of the pan - about 2 minutes.
- Pour over the chicken stock and add the fish sauce, brown sugar, lime leaves and lemongrass. Bring to a simmer and allow to simmer for about 5 minutes.
- Add the green beans, carrot, red pepper and baby corn. Allow to simmer until the veggies are tender but still crisp - a few more minutes.
- Add the prawns, stir and simmer until the prawns are just cooked through - only about 3 minutes. Remove from the heat and stir in the Thai basil and lime juice. Serve immediately with steamed rice.
Notes
- By default in all of my recipes, I use unsalted chicken stock rather than a version with salt added. However, it is especially important in this recipe as curry pastes and fish sauce can have their own level of salinity and using unsalted stock allows you to be in control of the salt content of the finished curry.
- If using tinned baby corn, drain and rise the corns before adding to the curry.
Nutrition
Calories: 204kcal | Carbohydrates: 34g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1337mg | Potassium: 737mg | Fiber: 7g | Sugar: 14g | Vitamin A: 9010IU | Vitamin C: 97mg | Calcium: 109mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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