Thai Red Curry Prawns

Last night we made Thai Red Curry Prawns, served on Thai Jasmine Rice.

Red Curry Prawns
1 Tbsp. Sesame Oil
15 Medium Prawns, peeled and deveind
1 Medium Onion, julienned
1 Celery Stalk, julienned
1 Large Carrot, julienned
5 small Peppers, sliced
1 Tbsp. Peanuts, crushed
1 Tsp. Basil, chopped fine

Red Curry Sauce

1/2 can Coconut Milk
2 Tbsp.Lemongrass, diced fine
1 Small Onion, diced fine 
1 Small piece of ginger, peeled and grated
1 Garlic Clove
1 Tbsp. Sugar
1 Tbsp. Lime Juice1 Tbsp. Red Chili Paste
1 Tbsp. Fish Sauce

1 Tsp. Cumin
1 Tsp. Coriander



Combine Red Curry Sauce ingredients together in a food processor, pulse to combine. Set aside. In a dutch oven, heat 1 Tbsp. Sesame Seed Oil. Add Onion, Celery, Carrot, Pepper, cook until tender. Add Red Curry Sauce and bring to a simmer.  Add prawns and cook through. Add Peanuts and Basil.  Serve over rice.