Thai Prawn Curry with Sweet Potato Noodles
Thai Dishes
This is not the first time when I publish Asian, especially Thai food. This prawn curry with sweet potato noodles is gluten and dairy free. It fits well into the paleo diet. I follow the traditions of Thai cuisine and I use strong aromatic ingredients. Onion, ginger, red curry paste and coconut cream are very important ingredients in this food. I love distinctive taste and scent of Thai cuisine.
Red Curry Paste
Green and red curry paste are the most typical curry pastes in Thailand. These pastes are versatile and flavorful base for a variety of Thai dishes. The basic ingredients in this paste are dried red chili peppers, whole cloves of garlic, sea salt, fresh lemon grass, fresh turmeric for color, and shrimp paste. I use store bought red curry paste in this recipe. But it can be made at home as well. You need a mortar and pestle or electric blender.
Puffy and Crispy Rice Noodles
The crispy rice noodles, on the top of several Asian dishes, are very delicious and decorative. They are actually very easy to make at home and tasty on their own as a snack. The rice is not paleo friendly, so it is only optional in this recipe. I suggest you try it if the rice is part of your diet.
Follow these simple steps. Cut or break the noodles into 10-12 cm long pieces. Pour olive oil into a medium frying pan. Heat oil on medium-high heat, until is hot enough. Check the temperature only with one piece of noodles. The oil is hot enough if the noodle starts to bloom within seconds and it’s puffy and crispy. The oil is too hot if the noodles start to burn. When the oil temperature is good, drop a small portion of the noodles into the hot oil. Fry the noodles for a few seconds and turn quickly with filter spoon. Put the puffed noodles to drain on paper towels and season with a pinch of salt. Repeat this method with the rest of the noodles. That’s all!
Thai Prawn Curry with Sweet Potato Noodles
Ingredients
- 250 gram raw prawn peeled
- 2 tbsp olive oil
- 1 medium onion about 60 gram chopped
- 2 tsp fresh ginger grated
- 2 tsp Thai red curry paste
- 240 gram canned chopped tomatoes organic
- 200 ml coconut cream
- 1 ½ tsp salt
- 120 gram sweet potato noodles
- 2 tbsp fresh coriander chopped
- 60 gram rice noodles optional
- 120 ml olive oil optional
- Salt for seasoning
Instructions
- Heat 2 tbsp olive oil in a frying pan. Sauté the onion for 2 two minutes, until softened.
- Add grated ginger and sauté for 1 minute more.
- Add fresh prawn and cook for 2-3 minutes, until pink.
- Add curry paste then pour over the chopped tomatoes, coconut cream and ½ tsp salt. Stir and simmer for 4-5 minutes.
- Boil 2 liters water with 1 tsp salt in a deep pot. Put sweet potato noodles in it and cook for 6 minutes. Follow the instructions on the noodles’ bag for the best result.
- This step is optional. Make crispy Thai noodles. Cut or break the noodles into 10-12 cm long pieces. Pour olive oil into medium frying pan. Heat oil on medium-high heat, until is hot enough. Check the temperature with one piece of noodle. The oil is hot enough if the noodle starts to bloom within seconds and it's puffy and crispy. (The oil is too hot if the noodles start to burn.) If the oil temperature is good, drop the quarter of the noodles into the hot oil. Fry the noodles for a few seconds and turn quickly with filter spoon. Put the puffed noodles to drain on paper towels and season with a pinch of salt. Repeat this method with the rest of the noodles.
- Place cooked sweet potato noodles in the center of the plate, pour over with prawn curry then place a bit of crispy fried rice noodles to the top. Sprinkle with fresh coriander. Serve and enjoy!