This one gets done in a jiffy! Serves well with tangy rice or rice noodles. Plain ol' steamed rice should also do! :)
If you are inquisitive, here is a peek into what a thai red curry paste is usually made up of. You could make your own paste too - i couldn't get there since i couldn't find a source for galangal.
Served them with a tangy rice. :)
250gm prawns - cleaned & de-veined
(my version - prawns preferably marinated in salt,chilly powder & turmeric for 10min)
2 tbsp cooking oil
2 tbsp Thai red curry paste - i used the store bought one
1 cup fresh coconut ground into a really fine paste with 1 cup water
2 tsp brown sugar/jaggery
fresh corriander/cilantro roots - a handful, finely chopped
1 fresh red chilly - finely sliced
salt to taste
Heat the oil in a wok. Add the red curry paste, stirring for 1 to 2 minutes or until aromatic. Add in the prawns & mix well. Add the brown sugar/jaggery, finely ground coconut paste, chilly & salt. Simmer till the prawns are cooked. Add the corriander roots about 5min before you turn off the flame.
>> I added the corriander roots since my store bought mix did not show them in the ingredients list & Thai red curry paste recipes called for them. The roots did add a good texture too.
>> Originally, the curry calls for coconut milk. Since i ground fresh coconut into a really fine paste, i didn't bother sieving through.