Red Thai Prawn Curry
Egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
The chunky vegetables are the star of this medium spiced curry. I used Blue Dragon red Thai curry paste which is gluten free but check the ingredients before you buy as some are not gluten free. You could easily leave out the prawns and maybe serve the curry topped with some peanuts or cashews instead.
- 2 tbsp red thai curry paste
- 1 x 400ml can coconut milk
- 300ml fish or vegetable stock
- 3 tbsp fish sauce
- 2 lemongrass stalks
- ½ tsp turmeric
- 1 tbsp brown sugar
- 1 medium butternut squash
- 2 yellow or red peppers
- 250g raw prawns
- 400g green beans, cut in half
- In a large saucepan heat the curry paste with a spoon of coconut milk for a few minutes.
- Then add the rest of the coconut milk, stock, fish sauce, turmeric and sugar.
- Remove the hard outer leaves from the lemongrass and bash with a flat knife blade to release the flavour.
- Cut in half and add to the pan.
- Peel the butternut squash and cut into chunks.
- Remove the seeds from the peppers and cut into chunks.
- Once the sauce is boiling, reduce the heat and add the squash and peppers.
- After about 10 minutes, add the beans.
- Once the beans, squash and peppers are nearly cooked, add the prawns for a minute or two.
- As soon as the prawns are pink, remove the saucepan from the heat and serve with some rice.
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