Red prawn curry
Prawns in red curry with aubergines and Thai basil.
Active time20 min
Cooking22 min
Total37 min
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Ingredients
- 250 g Thai aubergines
- 15 g Thai basil
- 500 g raw peeled prawns
- 15 ml sunflower oil
- 400 ml coconut milk
- 35 g red curry paste
- 20 ml fish sauce
Preparation
Wash the aubergines, remove the stalks and cut them into quarters. Wash the basil.
250 g Thai aubergines15 g Thai basil- knife
Heat the oil and fry the paste for one minute. Pour in the coconut milk and add the aubergines; cover and simmer gently for 15 minutes until tender.
15 ml sunflower oil400 ml coconut milk35 g red curry paste- saucepan
- lid
- spoon
Add the prawns and fish sauce, then cook for 4 minutes until the prawns are opaque. Add the basil off the heat.
500 g raw peeled prawns20 ml fish sauce- saucepan
- spoon
Allergens
- Crustaceans
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration