We like Red thai curry - I used to generally cook it with chicken and vegetables. Last week I had bought some prawns and decided to cook prawns the Thai way..and it was so tasty...The flavor of coconut milk goes best with prawns and I think this dish tasted better than Thai curry with chicken or with vegetables. Here is my recipe for Thai Prawn curry.

Method 

1. Take 2 tsp oil in a pan. Add 1 large finely chopped onion, 1 tsp finely chopped ginger and saute till soft and the onions urn pinkish. Add 2 green chillies slit along the length and 3-4 blades of lemon grass and saute

2. Add 50 gms of  of red curry paste and cook for a minute.

3. Add 2 medium sized tomatoes finely chopped and saute till tomatoes are soft. Add 50 gms of coconut milk powder dissolved in 1 cup of water to the pan. Adjust the water according to your taste. Let this come to a boil and then let it again simmer for 5 mins.

4. Add 1 cup of deveined and deshelled prawns and cook for 5- 10 mins or till the prawns are cooked.

5. Last add 5-6 chopped coriander stalks and some finely chopped coriander leaves and cook for a minute.

Serve with rice.

I lived in Kolkata for a some time as a paying guest with Padma Aunty. Padma Aunty used to cook amazing Kerala curries. This is one of my favorite curries. I have tried to replicate from what I remember - Probably some not so Kerala elements have creeped into my recipe. So I cant boast as this being authentic Kerala prawns curry but it comes quite close.

I could not get a good view of the prawns in this pic - I need to work on my photography skills :)

Here is my version of Kerala prawn curry in coconut milk

Method
1. Take 2 cups of freshly grated coconut, add 1 cup of warm water and a pinch of salt and grind in a grinder. Strain it using a muslin cloth to extract the thick milk. Again add some water to the coconut and blend in a grinder and strain it to get thin coconut milk. Keep this aside
2. Add 2 tbsp coconut oil in a pab. Add 1 tsp mustard seeds and saute till they crackle. Add 1 split green chilli and saute for a minute. Add a pinch of asafoetida. Add 1 medium sized onion finely chopped and saute till translucent. 

3. Add 1 inch piece of ginger juliennes and 1 tsp ginger garlic paste and saute for 1 min
4. Now add 1 tsp turmeric, 1 tbsp coriander powder, 1 tbsp black pepper powder, 1 tbsp cumin powder and saute. 
5. Add 2 cups of cleaned and de-veined prawns and saute  for 4-5 mins till its well coated with all spices

6. Add 2 finely chopped tomatoes, mix well. Cover the lid and let this cook on a slow flame for 3-4 mins. The tomato will leave some water and the prawns will cook in the same.
7. Now add 2 cups of coconut milk. Add salt according to taste. Cover and cook for 5 mins. 
8. Garnish with freshly chopped coriander leaves and serve with rice.