Ingredients:

  • 700 g (1.5 lbs) Large, raw prawns (shrimp), peeled and deveined
  • 1 tsp Coarse sea salt
  • ½ tsp Black pepper
  • 2 Tbsp (30 ml) Neutral cooking oil
  • 1 Large brown onion, finely diced
  • 4 cloves Garlic, minced
  • 2 cm (1 inch) piece Fresh ginger, peeled and grated (approx. 1 Tbsp)
  • 1-2 Tbsp Red Curry Paste (Thai style)
  • 1 tsp Ground Turmeric
  • ½ tsp Ground Coriander
  • 1 tin (400 ml / 13.5 oz) Full-Fat Coconut Milk
  • 120 ml (½ cup) Chicken or Vegetable Stock (low sodium)
  • 1 tsp Brown Sugar
  • 1 Tbsp (15 ml) Fish Sauce
  • Juice of 1 Fresh Lime
  • ½ cup Fresh coriander (cilantro), chopped
  • 1 Red chilli, thinly sliced (optional, for heat)

Instructions:

  1. Prep Prawns: Ensure prawns are dry (pat with paper towel). Season lightly with salt and pepper. Set aside.
  2. Sauté Onion: Heat oil in the Dutch oven or deep frying pan over medium heat. Add the diced onion and sauté gently until translucent and softened, about 5–7 minutes. Avoid browning.
  3. Add Ginger and Garlic: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Bloom the Paste: Push the aromatics aside slightly and add the Red Curry Paste and dry spices (Turmeric, Coriander) directly to the hot oil section. Cook, stirring constantly, for 1–2 minutes. This crucial step 'toasts' the spices and paste.
  5. Deglaze: Stir the paste mixture thoroughly into the aromatics.
  6. Add Liquid: Pour in the full-fat Coconut Milk and Stock. Stir well to combine, scraping up any bits from the bottom of the pan.
  7. Simmer: Bring the sauce to a gentle simmer. Reduce the heat immediately to low and allow it to bubble gently for 8–10 minutes, uncovered, until the sauce has thickened slightly.
  8. Seasoning Balance Check: Stir in the Fish Sauce and Brown Sugar. Taste the sauce, then add the fresh Lime Juice. Adjust seasoning (salt/umami, sweet, sour) if necessary to achieve perfect balance.
  9. Cook Prawns: Increase the heat to medium-low. Add the prepared prawns to the simmering sauce. Stir them in gently so they are submerged.
  10. Monitor Doneness: Cook for just 3–4 minutes. Prawns are done when they turn opaque and pink. Do not overcook.
  11. Final Garnish: Remove the pan from the heat immediately. Stir in half of the chopped fresh coriander.
  12. Serve: Ladle generously over rice, garnishing each bowl with the remaining coriander and sliced red chillies (if using).