I used prawns and crayfish tails in this simply because they are pink and this was a red curry,
I made this just because I’d made the green one and wanted to see if that was just as nice..
and it was, I used prawns and crayfish tails in this simply because they are pink and this was a red curry, as I know nothing about Thai food I consulted google, like you do and apparently green is hotter, so I’ll remember that for next time, there is also a yellow curry, which I may well attempt from an authentic recipe.
Thai red curry prawn and crayfishtail soup:
I fried off some red onion, red chilli, grated galangal, turmeric, garlic, lemon grass and ginger
the added some tomato puree, ground cumin, chilli and coriander and cooked out the paste
to that I added peppers and rice and cooked that for a few minutes
put in a pack of coconut cream
and topped it up with water.
I let it simmer to thicken
added the fish
heated that through and it was done
I topped it off with some Thai crackers
and it was just as nice, if not better than the chicken one