Ingredients:

  • 2 Tbsp Neutral Oil (e.g., groundnut or vegetable)
  • 1 Large Shallot, finely chopped
  • 3 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger or Galangal, minced
  • 4 Tbsp Thai Red Curry Paste (good quality, store-bought)
  • 2 cans Full-Fat Coconut Milk (800 ml total)
  • 12 oz (350 g) Raw Prawns/Shrimp, peeled and deveined
  • 1 Red Bell Pepper (Capsicum), thinly sliced
  • 1/2 cup (120 ml) Chicken Stock or Water
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Palm Sugar or Brown Sugar
  • 1/2 Lime, juiced (about 1 Tbsp)
  • 1/2 cup Fresh Thai Basil Leaves (or regular sweet basil)
  • 1 Red Chili, thinly sliced (for garnish, optional heat)
  • 1/2 Lime, cut into wedges (for garnish)

Instructions:

  1. Prep the Ingredients: Prepare all aromatics (shallots, garlic, ginger) and thinly slice the bell pepper. Open the coconut milk cans; scoop the thick cream layer off the top of one can and set it aside. Ensure the prawns are patted completely dry.
  2. Bloom the Curry Paste: Heat the neutral oil in a large wok or deep pan over medium-high heat. Add shallots and cook until soft (about 3 minutes). Add garlic and ginger and cook for 1 minute until fragrant. Reduce heat slightly. Add the reserved thick coconut cream and the red curry paste. Stir constantly for 2–3 minutes until the oil separates and the paste smells intensely fragrant.
  3. Build the Sauce: Add the remainder of the coconut milk (the thinner liquid) and the chicken stock. Bring the mixture up to a gentle simmer. Reduce the heat to low and simmer for 5–7 minutes to allow the flavours to marry. Stir in the sliced bell pepper and simmer for 3 minutes until tender-crisp (al dente).
  4. Cook the Prawns and Season: Increase heat to medium. Add the dried prawns, stirring gently. Cook for only 2–4 minutes until they turn opaque and curl into a 'C' shape. Remove the wok from the heat. Stir in the fish sauce, palm sugar, and lime juice. Taste and adjust the seasoning: add more lime for sourness, sugar for sweetness, or fish sauce for salt/umami until balanced.
  5. Finish and Serve: Gently stir in the fresh Thai basil leaves. Ladle the curry over jasmine rice immediately. Garnish each serving with sliced red chili and a wedge of fresh lime.