thai red king prawn curry . . . how do I re-create what I ate for lunch yesterday?

[lucysmam]

It was yummy!!!

Never tried it before yesterday but would very much like to recreate it if someone can help me out?

Oh, and, do I have to use king prawns or could I use the bag I have in the freezer? & can I use a red curry paste from the shop that needs using up rather than buying separate ingredients?

Thanks

I always do it with RC paste. So generally, I put a bit of oil in the pan, fry the paste a little to release the flavour. Add a tin of coconut milk. I usually stick in some sliced mushrooms and cherry tomatoes and simmer for a bit. Then add the prawns (defrosted) at the last moment, just enough to warm them through.

Also, I do it sometimes with duck or chicken, in which case I brown off the sliced meat, then add the paste etc etc

Oh and sprinkle on some chopped coriander. (I cheat as I have some frozen stuff)

King prawns are much better.

I use paste, then add chillis, spring onions, slices of aubergine and sugar snap peas, a tiny dash of Sake, coconut milk and a little ground coconut.

I agree with coriander too, it's wonderful on curries it really enhances all the flavours.

Ooh DWP. I'm starving now. Mind you there are no aubergines in this house - they are the Devil's work!

Or should that be the the DevilWearsPrimark's work?

No they are wonderful! But the salting them is a faff.

brilliant, I'll be experimenting with that over the next week! Expected a long list of complicated instructions. Thanks very much!

This thread has swayed my decision on tonights takeaway. I was going to order Japanese, but really want a thai curry now.

What rice do you serve yours with? Personally I think it needs just straight up plain boiled white rice.

I buy the boil in the bag thai rice. 10 mins - sorted.

what's the difference between thai rice & ordinary boiled rice?