A healthy pescatarian dish, this Prawn and Coconut Curry features today on the blog. It is a delicious, flavorsome curry broth made with coconut milk, Thai curry paste, fresh vegetables and fresh grilled prawns.
How To make Prawn and Coconut Curry
This Prawn and Coconut Curry recipe, is pretty simple and super comforting thanks to the heat of the chili and the wonderful aromas of ginger, lemongrass and garlic in the curry. The curry broth alone is perfect to enjoy on a chilly day to warm from inside. First you make the curry and coconut broth from scratch, but you can find Thai curry pastes almost anywhere, if you are more for the convenience (aren’t we all).
Ingredients for Prawn and Coconut Curry
Simply use fresh queen prawns from the local fishmonger. I decided to flash fry the prawns and added it to the curry sauce. Next, you add the vegetables such as bok choy, carrots and spring onion. This will add some greens and crunch to the dish and to bulk it up I added glass noodles. However, you can totally add more veggies to this if you want or leave out the noodles altogether. How slurpworthy does this Prawn and Coconut Curry look? Let me know what you think in the comments below!