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Indo-Thai Prawn Curry

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course dinner|lunch|Main Course
Servings 4
Calories 360 kcal

Ingredients
  

INGREDIENTS A:

  • ½ cup Broccoli florets
  • ½ cup Zuccuni cut into half moons
  • ½ cup Red bell pepper big cubes
  • ½ cup Capsicum big cubes
  • 6-7 Baby corn halved
  • ½ cup Carrots cut into batons
  • ½ cup French beans cut into medium diagonally
  • ¾ cup Prawns clean and de-vein
  • Basil leaves- few
  • 2-3 Lemon grass, stalks
  • 2 Galangal big gratings
  • Kafir lime- few

INGREDIENTS B:- FOR GRINDING

  • 2-3 Green chilies or to taste
  • 2 Ginger piece
  • 2 tbsp Green coriander stalks
  • ½ tbsp Lemon grass
  • 1 tbsp Dry coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Pepper corns
  • 2 tsp Poppy seeds

INGREDIENTS B:- FOR GRINDING

  • 1 tbsp Oil
  • ¾ cup Coconut milk
  • 1 tbsp Rice flour
  • 1 Star anise
  • Salt to taste

Instructions
 

  • Add all the ingredients for grinding- B, to a blender and make a smooth paste, you may add some water if needed, keep aside
  • Clean and de-vein the prawns, apply 1tsp salt and leave aside for 7-8 minutes, then wash off he salt
  • Heat oil in a deep pan, add star anise to the oil, add the prawns and saute for a while, after which you add the vegetables and the ground masala paste and saute for a while
  • Add the ground spice paste and continue to saute for 3-4 minutes. Mix in the rice flour
  • Add around 2 cups of water, salt to taste, cover and simmer for 10-12 minutes, add cubed tofu
  • Add the coconut milk when the veggies are almost done
  • Add the lemon grass, galangal, kafir lime, basil leaves
  • Simmer again for some time till all veggies are done and you get the desired consistency
  • Squeeze in the juice of one lime.
  • Adjust the seasonings, serve hot with boiled rice
  • You may use chicken in place of prawns if you like desi

Notes

Highlights:
  • This dish combines prawns and a variety of vibrant vegetables in a coconut milk-based curry, infused with aromatic herbs and spices for a rich, flavorful meal.
  • The coconut milk adds creaminess, while the lemongrass, galangal, and kaffir lime leaves infuse it with aromatic freshness.
NUTRIENT VALUES PER SERVING
Energy
 360 kcal
Carbohydrate
 18.4 g
Protein
 9.56 g
Fat
 6.2 g
Calcium
 70.16 mg
Iron
 1.23 mg
Total Fibre
 3.72 g
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