Lemongrass Ginger Prawn Curry is a delightful Thai dish that captivates the senses with its aromatic blend of spices and fresh herbs. The dish is renowned for its fragrant lemongrass and zesty ginger, which create a perfect harmony of flavors with succulent prawns. The rich coconut milk base adds a creamy texture, complemented by the subtle heat of red curry paste. This curry is not only a treat for the taste buds but also a feast for the eyes with its vibrant colors. Loved for its complexity and balance, it provides a wholesome meal accompanied by steamed jasmine rice. Ideal for dinner parties or a cozy family meal, this dish brings the exotic flavors of Thailand to your table while adhering to halal dietary practices.
Lemongrass Ginger Prawn Curry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Coconut Milk – 400 Ml
- Lemongrass – 2 Piece
- Ginger – 1 Tbsp
- Red Curry Paste – 2 Tbsp
- Fish Sauce – 2 Tbsp
- Brown Sugar – 1 Tbsp
- Lime Juice – 1 Tbsp
- Basil – 0.5 Cups
- Onion – 1 Piece
- Garlic – 3 Cloves
- Chili – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
15 Grams
Saturated Fat
150 Mg
Cholesterol
800 Mg
Sodium
10 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
25 Grams
Protein
15 Mg
Vitamin C
Directions
Step 1
Peel and devein the prawns, then set aside.
Step 2
Finely chop the onion, garlic, ginger, and lemongrass.
Step 3
Heat a pan over medium heat and add the chopped ingredients. Sauté until fragrant.
Step 4
Add the red curry paste and stir for 2 minutes.
Step 5
Pour in the coconut milk and bring to a simmer.
Step 6
Add prawns, fish sauce, sugar, and lime juice. Cook until prawns are pink and cooked through.
Step 7
Garnish with basil and sliced chili before serving with rice.
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