Red curry


The red soup is distinctive.
We show you how to make red curry with concentrated flavor☆
Coconut milk is the key to flavor.
Anyone with red curry paste can easily make this dish.
It is different from Japanese curry, and we recommend this dish☺

◆Ingredients(For 4-5 servings)

– tiger prawn, head removed : 4-5
– eggplant : 2
– bell pepper : 2
– petit tomato : 8
– shimeji mushrooms : 1/2 pkg
– garlic : 1 clove
– ginger : 1 thumb-size piece

– coconut milk : 400 ml (13.6 fl oz)
– water : 200 ml (6.8 fl oz)
– Thai red curry paste : 50 g (1.75 oz)
– nam pla (fish sauce) : 1 tbsp
– coconut sugar : 1 tbsp
– red hot pepper : 1-2

Serves 2

45 minutes




1 Remove the back of the shrimp without peeling it,
 and rub the shrimpsns with salt and potato starch.
 Cut eggplant into bite-size pieces, and soak in water to remove the scum.
 Cut the bell peppers lengthwise into 4 to 6 equal pieces.
 Remove the stems from the shimeji mushrooms.
 Mince a clove of garlic. Finely chop a sprig of ginger.

2 Saute garlic and ginger in a little salad oil until fragrant.
 Add only the supernatant of coconut milk.
 Simmer until reduced by about two-thirds.
 Add 50g red curry paste and cook until red oil floats to the top.

3 Add remaining coconut milk and 1 cup water.
 Add shimeji mushrooms, tomatoes, and green pepper.
 Add fish sauce, coconut sugar, and chili pepper.

4 When vegetables are cooked, add add eggplant.
 When the color of the eggplant becomes clear, add the prawns, and when the prawns change color, the dish is ready☆



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