Pescatarian-Friendly Thai Red Curry with Prawns and Bamboo
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.
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’s tips
- Use fresh prawns for best flavor, but frozen work well; thaw them completely and pat dry.
- Adjust the amount of red curry paste to your spice preference.
- Don't overcook the prawns; they become tough if cooked too long.
- For a thicker sauce, let it simmer a few extra minutes after adding the vegetables.
- Add the lime juice at the end to keep its fresh flavor.
Substitutions
- Use shrimp instead of prawns.
- Substitute green beans with snap peas or broccoli.
- Use tamari or soy sauce instead of fish sauce for a vegan option (add extra salt to taste).
- Replace bamboo shoots with water chestnuts or sliced carrots.
- Use light coconut milk for a lighter version.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water if the sauce thickens. Best served fresh.
Frequently asked questions
Can I use frozen prawns?
Yes, thaw them completely and pat dry before cooking. Frozen prawns work well in this recipe.
Is this dish very spicy?
It has a moderate heat from the red curry paste. Adjust the amount to your preference; you can also add more coconut milk to mellow the spice.
Can I make this ahead of time?
You can prepare the curry base (without prawns) and refrigerate it. Add the prawns when reheating to prevent overcooking.
What can I serve with this curry?
Jasmine rice is classic, but you can also serve it with cauliflower rice for a low-carb option, or with noodles.
