Easy to Make Thai Shrimp Curry Recipe

Preheat oven to 400°F. Cook 3 cups of rice in your rice cooker or your preferred method. 

Put the standard blade attachment into the food processor to make curry paste. Trim the ends and tough outer leaves of the lemongrass stalks, mash stalks with the side of a knife, add to the food processor with fresh red chilli (stalk removed), garlic, lime leaves, cilantro, red peppers, tomato purée, fish sauce, soy sauce, sesame oil and fresh ginger.

Blitz to a paste - use a spatula to scrape down the sides.

Heat large pan to medium high and drizzle in a little olive oil. Add the unpeeled raw tiger prawns and cook on each side for 1 min. Then add a tablespoon of the curry paste and fry for 1 more minute. Transfer to an oven proof dish and bake in oven -top shelf- for about 8 to 10 minutes.

In the pan you cooked the prawns in, put back over a medium heat. Drizzle in a little olive oil, then add the sugar snap peas followed by the small shrimp. Cook until the shrimp is pink, or about 4mins. Spoon in the rest of the curry paste, and stirfry for a minute or two before adding the coconut milk. Stir as it melts down, then leave to simmer on a medium to low heat.

Taste the curry and add soy sauce if needed. Transfer to a bowl and garnish with cilantro leaves. To serve, place bowl on table with the dish of shrimp from the oven. Cut the remaining limes into wedges for squeezing over. Fluff up the rice with a fork, then take to the table. Dish up the rice, ladle over the curry and divide the large prawns between everyone