Thai Red Curry

Prawn Red Curry on the menu tonight. I love love spicy food and love red curry in particular. I make my own red curry paste, as it’s more cost effective than the jars you can buy in the supermarket and also, it’s nicer to use homemade ingredients and know exactly what’s in your dinner. I make a big batch of paste and it lasts 3 – 4 weeks in the fridge. So firstly for the curry paste:

  • 1 shallot
  • 1 stalk fresh lemongrass
  • 1-2 red chilies
  • 4 cloves garlic
  • 1 thumb-size piece ginger, sliced
  • 2 tbsp tomato ketchup
  • 1 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1/4 tsp ground white pepper
  • 2 tbsp fish sauceĀ 
  • 1 tsp shrimp paste
  • 1 tsp sugar
  • 1 1/2 to 2 Tbsp. chili powder
  • 3 tbsp thick coconut milk
  • 2 tbsp fresh-squeezed lime juice

Place all ingredients in a food processor too create a fragrant red curry paste.

Red Curry Paste

Red Curry:


  • 6 – 7 prawns per person
  • 2 tomatoes, sliced into small chunks
  • 1/2 cup chopped aubergine
  • 1 bay leaves
  • 3 tbsp red lentils
  • 6 mushrooms
  • handful fresh basil
  • tin of creamy coconut milk

Fry off 1 large heaped tbsp of red curry paste in a little oil in a frying pan.

This is to allow the flavours and spices develop for the curry. After frying for approximately 2 – 3 minutes, add the coconut milk and bring to the boil.

Add Coconut Milk

Add red lentils and allow to simmer for 7 – 8 minutes. Next add the prawns, mushrooms and aubergine. Simmer for 15 minutes and serve with boiled rice.

Serve with boiled rice

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