If you’re searching for a vibrant and flavorful dish that’s perfect for pescatarians, look no further than this Thai Red Curry with Prawns and Bamboo. This recipe combines fresh prawns with tender bamboo shoots in a rich, aromatic sauce that bursts with Thai flavors. It’s a quick and easy meal that will transport your taste buds straight to Thailand.
Imagine succulent prawns simmered in a creamy coconut milk base, complemented by the crunchy texture of bamboo shoots. This dish is not only delicious but also showcases the beauty of balancing flavors—spicy, sweet, and savory—all in one bowl.
Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and will impress your family and friends. Ready in just 30 minutes, this Thai Red Curry is an ideal choice for a weeknight dinner or a special occasion.
Delicious Thai Red Curry Recipe
This Pescatarian-Friendly Thai Red Curry with Prawns and Bamboo is a delightful blend of tender prawns, vibrant vegetables, and a creamy coconut sauce. The flavors are rich and well-balanced, making it a satisfying meal that’s perfect for any seafood lover.
Ingredients
- 1 lb prawns, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup bamboo shoots, drained and rinsed
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh basil or cilantro for garnish
- Cooked jasmine rice for serving
- 2 tablespoons vegetable oil
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the red curry paste and stir-fry for about 1 minute until fragrant.
- Pour in the coconut milk and bring to a gentle simmer. Stir well to combine the curry paste with the coconut milk.
- Add the bamboo shoots, sliced bell pepper, and green beans to the pan. Cook for about 5 minutes, or until the vegetables are tender.
- Stir in the prawns and cook for an additional 3-5 minutes, or until the prawns are pink and cooked through.
- Add the fish sauce, brown sugar, and lime juice. Mix well and taste, adjusting seasoning as needed.
- Serve the curry hot over a bed of jasmine rice, garnished with fresh basil or cilantro.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4
- Calories: 350kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 20g
