This curry is rich, delicious and full of flavor! You can use chicken but I think seafood goes best with this curry and I personally prefer king prawns. You can also make it totally vegan by using tofu with veggies. It’s a really quick dish and definitely a crowd pleaser!
1 tbsp coconut oil
1 onion, sliced
1/2 a green or red bell pepper
1/2 cup of snow peas or sugar snap peas
2 cloves garlic, crushed
2 tsp fresh ginger, grated
1 jalapeño or seranno chili
1 stick lemon grass
2 tbsp red Thai curry paste
1/2 tsp ground coriander
salt/pepper
1 can coconut milk
1lb king prawns, peeled and de-veined
Juice of half a lime
1 tbsp fish sauce
2 tsp soy sauce
1/4 cup vegetable broth
Coriander and scallions, to serve
Put some oil in the pan and cut your onion and pepper in to slices. Finely mince or grate the garlic and ginger and finely dice the chili and cook in the oil until soft and the onions are translucent. Add in your lemon grass, ground coriander, and then add in your red Thai curry paste, vegetable broth and coconut milk along with the fish sauce and soy sauce. Cook for 15-20 minutes. About 3–4 minutes before the end, add in your fresh shrimp. Spritz some lime juice over for that extra fresh flavor and then sprinkle with some fresh coriander and scallions to serve. Serve along side white jasmine rice.
Enjoy!