Thai Curry
- 1 1/2 tablespoon red curry paste
- 6 oz. tiger prawns (or shrimps)
- 6 oz. big scallops
- 1 kaffir lime leave (cut into fine thin strips)
- 1 tablespoon oil
- 2 teaspoons palm sugar
- 1/4 teaspoon fish sauce
- 80 ml. coconut milk
- 1/4 cup water
- 1/2 onion (sliced) (optional)
- 5 bird’s eye chilies (optional)
- This recipe is gluten-free
- Produce
- Kaffir lime leave (1)
- Onion (1/2)
- Seafood
- Scallops, big (6 oz.)
- Tiger prawns (6 oz.)
- Meat
- Bird’s eye chilies (5)
- Canned Goods
- Coconut milk (80 ml.)
- Condiments
- Fish sauce (1/4 teaspoon)
- Cooking & Baking
- Oil (1 tablespoon)
- Palm sugar (2 teaspoons)
- Pasta & Grains
- Red curry paste (1 1/2 tablespoon)
- Drinks
- Water (1/4 cup)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published August 29, 2009 (3 years ago).
29 people saved this recipe.
