Thai Curry Prawns and Vegetables

Prawns and a mix of vegetables simmered in a Thai curry paste flavoured sauce. Before making this quick-cooking curry, have all the ingredients chopped, measured and ready to go. Serve the curry with steamed jasmine rice.

Recipe - Quality Foods

Thai Curry Prawns and Vegetables

Prep Time30 Minutes

Servings4

Cook Time10 Minutes

Ingredients

12 small broccoli florets

1 Tbsp vegetable oil

2 small to medium shallots, halved and sliced

1 small to medium carrot, halved lengthwise and thinly sliced on the bias

1/2 medium red bell pepper, thinly sliced

2 tsp chopped fresh ginger

1 Tbsp red or green Thai curry paste (see Note)

1 (400 mL) can coconut milk (see Options)

2 Tbsp brown sugar

2 Tbsp fresh lime juice

1 Tbsp soy sauce

1 (8 oz./227 mL) can sliced bamboo shoots, drained well

20 peeled, cooked prawns or shrimp, patted dry (about 340 grams)

1/4 cup coarsely chopped fresh Thai basil or cilantro

Directions

Pour 4 inches of water into a small pot. Set over medium-high heat and bring to a boil. Add broccoli and blanch 90 seconds. Drain hot water from the pot, cool broccoli with cold water, and then drain again. Set broccoli on a plate.

Pour oil into a medium-sized pot set over medium, medium-high heat. When oil is hot, add the shallot, carrot, bell pepper and ginger and cook 90 seconds. Add the curry paste and cook and stir 1 minute more.

Add coconut milk, sugar, juice, soy sauce and bamboo shoots to the pot and bring to a simmer. Gently simmer 2 minutes, stirring occasionally. Now add prawns (or shrimp) and broccoli to the pot and cook 2 to 3 minutes more, or until prawns are hot. Stir in the basil (or cilantro), heat through a few seconds, and then serve.

Note: Thai curry paste is sold in our Asian foods aisle. Using 1 Tbsp of it here makes the curry mildly spicy. Add 1 to 3 more tsp of curry paste if you like yours spicier.

Options: This curry is quite thick with ingredients. If you prefer your curry saucier, add an extra 1 cup of coconut milk to it. You’ll have to open a second can of coconut milk to obtain it. Freeze the leftover coconut milk you’ll have for another time.

30 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

12 small broccoli florets

Broccoli - Crowns, Fresh, 280 Gram

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$2.46 avg/ea$0.88/100g

1 Tbsp vegetable oil

Crisco - Vegetable Oil, 1.18 Litre

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$10.49 was $10.99$0.89/100ml

2 small to medium shallots, halved and sliced

Shallots - Fresh, Bulk, 20 Gram

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$0.21 avg/ea$1.03/100g

1 small to medium carrot, halved lengthwise and thinly sliced on the bias

Carrots - Carrots 5LB Cello, 5 Pound

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$6.99$0.31/100g

1/2 medium red bell pepper, thinly sliced

Bell Peppers - Red, Hot House, 226 Gram

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$2.49 avg/ea$1.10/100g

2 tsp chopped fresh ginger

Not Available

1 Tbsp red or green Thai curry paste (see Note)

Western Family - Red Thai Curry Paste, 240 Millilitre

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$5.89$2.45/100ml

1 (400 mL) can coconut milk (see Options)

Western Family - Premium Coconut Milk, 400 Millilitre

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$2.69$0.67/100ml

2 Tbsp brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$3.99 was $4.39$0.40/100g

2 Tbsp fresh lime juice

ReaLime - Lime Juice Squeezers, 125 Millilitre

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$2.19$1.75/100ml

1 Tbsp soy sauce

Kikkoman - Soy Sauce, 148 Millilitre

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$5.19 was $5.69$3.51/100ml

1 (8 oz./227 mL) can sliced bamboo shoots, drained well

Western Family - Bamboo Shoots - Sliced, 227 Millilitre

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$2.19$0.96/100ml

20 peeled, cooked prawns or shrimp, patted dry (about 340 grams)

Quality Foods - Previously Frozen Hand Peeled Shrimp, 100 Gram

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$3.99/100g was $4.29/100g$3.99/100g

1/4 cup coarsely chopped fresh Thai basil or cilantro

Cilantro - Fresh, Bunch, 1 Each

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$2.49

Directions

Pour 4 inches of water into a small pot. Set over medium-high heat and bring to a boil. Add broccoli and blanch 90 seconds. Drain hot water from the pot, cool broccoli with cold water, and then drain again. Set broccoli on a plate.

Pour oil into a medium-sized pot set over medium, medium-high heat. When oil is hot, add the shallot, carrot, bell pepper and ginger and cook 90 seconds. Add the curry paste and cook and stir 1 minute more.

Add coconut milk, sugar, juice, soy sauce and bamboo shoots to the pot and bring to a simmer. Gently simmer 2 minutes, stirring occasionally. Now add prawns (or shrimp) and broccoli to the pot and cook 2 to 3 minutes more, or until prawns are hot. Stir in the basil (or cilantro), heat through a few seconds, and then serve.

Note: Thai curry paste is sold in our Asian foods aisle. Using 1 Tbsp of it here makes the curry mildly spicy. Add 1 to 3 more tsp of curry paste if you like yours spicier.