One Pot Thai Red Curry

Welcome to Baccarat’s Winter Warmers, a collection of cosy recipes from Melbourne-based private chef Alex Weymouth, designed to be nourishing (and easy) throughout the cooler months.

Alex's mouthwatering One Pot Thai Red Curry is a rustic, flavourful dish that brings warmth and colour to the table.

Prep time: 15 mins

Cook time: 20 mins

INGREDIENTS

Jasmine rice
Roti breads (store bought)
Peanut oil
500g king prawns
150g green beans
400ml coconut milk
2 tbsp red curry paste (Marion’s kitchen)
2 garlic cloves
5cm knob ginger, grated
1 tbsp fish sauce
2 tsp palm sugar or brown sugar
1 chicken stock cube
1 chilli, sliced
2 limes
1 onion
1 tbsp coriander, to serve

METHOD

Heat your Le Connoisseur cast iron French sauté pan over medium heat. Add a little oil, then sauté the onion, garlic and ginger until softened and aromatic.
Add the Thai red curry paste and cook for a few minutes, stirring continuously to deepen the flavour.
Pour the coconut milk and mix well until it forms a rich, creamy sauce.
Add the fish sauce and stock, then bring the mixture to a gentle simmer.
Toss in the chopped green beans and cook until tender, allowing them to absorb the sauce.
Add the prawns and simmer gently until cooked through and tender.
Serve hot with fresh coriander, sliced chilli, steamed rice, and roti for the perfect winter comfort meal.

Give the recipe a go and don’t forget to tag @baccarat.australia, we’d love to see your delicious creation!

To watch the full recipe video, visit our Baccarat Instagram page or our YouTube channel.

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