Thai Prawn Curry Spoons

Curry & Rice Party Appetiser:

When it comes to presenting bite-size appetisers that are both delicious and visually appealing, curries are a perfect choice. One of the most versatile dishes, curries can be slow-cooked to deepen flavours or quickly prepared in a wok even the day before.

The beauty of curries lies not only in their convenience but also in their vibrant, aromatic spices. Red Thai Curry, in particular, is a showstopper. You can tailor the curry paste to suit a wide range of palates and garnish each bite with colourful herbs and vegetables for an extra touch of elegance.

Ceramic spoons are a lovely way to present appetisers & with minimal effort, you can serve any curry this way with a spoonful of rice, for aesthetic appeal & making it an ideal option for easily feeding a crowd.

If you’re a fan of dishes that are both flavourful and visually striking, Red Thai Curry is sure to delight your taste buds. This iconic Thai dish is a harmonious blend of flavours and textures, offering a perfect balance of heat, sweetness, and creaminess.

Whether you’re new to Thai cuisine or a seasoned enthusiast, diving into the world of Red Thai Curry is a culinary adventure you won’t want to miss.

The heart and soul of Red Thai Curry is its paste, a blend of red chilli peppers, garlic, shallots, lemongrass, galangal, and other aromatic spices. This paste is what gives the curry its distinctive colour and heat, making each bite a burst of flavour.

Red Thai Curry is more than just a dish; it’s an experience that encapsulates the essence of Thai cuisine. Its vibrant colours, intoxicating aromas, and harmonious flavours make it a favourite for many.

Whether you’re enjoying it as a main course or presenting it as bite-size appetisers, each bite offers a glimpse into Thailand’s rich culinary heritage.

I have served these curry spoons at many a party and they are always a hit. They are a satisfying party food option, offering substance & ensuring your guests don’t go home hungry especially when enjoying a few alcoholic beverages.

Give these bite-size Thai prawn curry appetisers a go. This is probably a recipe you have made a million times at home & haven’t considered downgrading to bite-size portions for social events.

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Thai Prawn Curry Spoons

(Serves 12 Prep 20 Mins)

You Will Need:

Jasmine Rice: Jasmine rice is preferable as it is fragrant and traditional in Asian cooking. Most supermarkets stock Jasmine rice.

Cooking Oil: Choose a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. This will be used to sauté the red curry paste and help release its flavours.

Red Curry Paste: red curry paste typically includes red chili peppers, garlic, lemongrass, galangal, and kaffir lime peel. It adds a bold and spicy authentic flavour to Asian dishes. I use Maesri curry pastes as my brand of choice or you can blend your own.

Coconut Cream: Use half of a 400ml tin of coconut cream to start. Coconut cream is thicker and richer than coconut milk, providing a creamy texture that balances the spiciness of the curry paste. It may be too creamy for you so you can substitute with coconut milk. Use a large tin, that way you can add extra if you like your curry less spicy. Start by adding 1/2 tin.

Raw Prawns: Deveined, peeled, and tails removed. Raw prawns will cook quickly in the curry, absorbing the flavours. You can leave the tails on for aesthetics but they are not always pleasant to eat.

Tinned Bamboo Shoots: Sliced bamboo shoots add a crunchy texture and a mild, slightly sweet flavour to the curry. Drain and rinse them before adding to the dish. Slice them into small pieces before adding them to the curry.

Snow Peas: Snow peas add a fresh crispness and slightly sweet flavour. They are a bright green colour which adds a nice colour contrast to your red curry. I always add them toward the end of the cook to keep the green colour as when they are overcooked, they turn greyish.

Kaffir Lime Leaves: Kaffir Lime leaves are a key ingredient of Thai red curry and they impart a distinctive citrusy aroma and flavour. Fold the leaves in 1/2 lengthways (glossy side inward) & Remove the central stem by pulling the stem toward the tip of the leaf before shredding. You will also need extra for garnish.

Fish Sauce: This fermented condiment adds a salty, savoury umami flavour essential to Thai cuisine. Adjust the amount to taste based on your preference for saltiness.

Palm Sugar: A traditional sweetener used in Thai cooking, palm sugar adds a rich, caramel-like sweetness. Substitute with brown sugar if palm sugar is unavailable. I buy the round blocks of palm sugar and shave off the required amount with a knife.

Thai Basil Leaves: (Optional) Thai basil has a unique flavour, slightly spicy and licorice-like, which adds a fresh, aromatic note to the curry. This adds to the authentic Thai flavour but it is not for everyone.

Coriander Leaves: Fresh coriander (cilantro) leaves are used as a garnish, not only providing a fresh, citrusy flavour that complements the curry but also a little more colour. It is not traditionally served with this dish but I like it.

Lime zest: Finely grated lime zest adds a bright, citrusy aroma and flavour, enhancing the overall freshness of the dish. I love this additive & it can help cut through the rich coconut cream.

Red Chili: Thinly sliced, this adds a pop of colour and a bit of extra heat. Adjust the amount based on your heat tolerance.

Instructions:

1. Steam the Rice: Use a rice cooker and steam 1 cup of Jasmine rice as per rice cooker instructions.
2. Heat Oil in a Wok:
   • Place a wok over medium-high heat.
   • Add oil (vegetable, canola, or peanut oil work well).
   • Allow the oil to heat up until it begins to shimmer but not smoke.
3. Add Red Curry Paste:
   • Spoon in the red curry paste.
   • Cook for 2-3 minutes, stirring constantly, until the paste becomes fragrant and releases its aromas.
4. Pour in Coconut Cream:
   • Add your coconut cream to the wok.
   • Stir well to combine with the red curry paste.
   • Bring the mixture to a gentle simmer, ensuring it doesn’t boil.
5. Add Bamboo Shoots and Prawns:
   • Drain and rinse a can of bamboo shoots.
   • Add the bamboo shoots to the wok.
   • Add the prawns (peeled and deveined) to the wok.
   • Simmer the mixture for 4-5 minutes, until the prawns turn pink and are cooked through.
6. Add Snow Peas and Kaffir Lime Leaves:
   • Slice the snow peas diagonally into thin strips.
   • Shred a few kaffir lime leaves by removing the central stem and finely slicing the leaves (use scissors to finely shred).
   • Add the sliced snow peas and shredded kaffir lime leaves to the wok.
7. Stir in Fish Sauce and Palm Sugar:
   • Add the fish sauce to the wok.
   • Add a small piece of palm sugar (or substitute with brown sugar) to the mixture.
   • Stir well to combine.
   • Taste the curry and adjust the seasoning as needed, adding more fish sauce or sugar if necessary.
8. Add Thai Basil (Optional):
   • Add a handful of fresh Thai basil leaves to the wok.
   • Stir gently to incorporate the basil into the curry.
9. Assemble Ceramic Spoons:
   • Lay out ceramic spoons on a serving tray.
   • Place 2 teaspoons of cooked jasmine rice in each spoon.
   • Top each spoon with 2 teaspoons of the curry and 1 prawn.
10. Garnish:
    • Finely shred additional kaffir lime leaves.
    • Thinly slice red chilli for a bit of heat & colour.
    • Add 1 fresh coriander (cilantro) leaf.
    • Finely zest a fresh lime.
    • Garnish each spoon with a pinch of shredded kaffir lime leaves, a slice of red chilli, a few coriander leaves, and a touch of fresh lime zest.
11. Serve and Enjoy:

Helpful Hints

• There are many options for choice of protein here: chicken, tofu, meatballs, pork or beef or you could use scallops.

• I have used coconut cream, but you could substitute with coconut milk if you prefer it less creamy. You may want to add extra coconut cream or milk to ‘turn down the heat’ so start with a 400ml can.

• I didn’t have jasmine rice at home this time round so I have had to use Basmati rice, but I would normally use Jasmine rice. It is a much nicer flavour with the thai curry paste.

• These ceramic spoons are very versatile- any style of curry would work well- Thai green curry, Massaman, you could even make Indian style curries the same way (Butter Chicken, Korma, Pasanda, Roganjosh or Malaysian Rendang)

• Remove the stem of the kaffir lime leaf by folding the leaf in 1/2 & pulling the stem in the opposite direction. Use a pair of scissors to finely shred your kaffir lime leaves to avoid getting coarse chunks as the texture is not very pleasant to eat when the leaves are fresh.

Thai Prawn Curry Spoons

Recipe

(Serves 12 Prep 20 Mins)

Ingredients

• 1 Cup Jasmine rice
• 2 Tbsp cooking oil
• 2 Tbsp Red Curry Paste
• 200ml Coconut Cream (use a 400ml tin & start with 1/2)
• 12 Raw Prawns (deveined, peeled & tail removed)
• 225g tinned Bamboo Shoots sliced
• 6 Thinly Sliced Snow Peas
• 4 Kaffir Lime leaves (finely shredded) + extra for garnish
• 1 Tbsp Fish sauce
• 1 Tbsp Palm sugar
• Small handful of Thai Basil leaves (optional)
• 1 cup Jasmine Rice
• Coriander leaves (garnish)
• Zest of 1 lime (garnish)
• 1 Red chilli sliced (garnish)

Method

1. Steam your jasmine rice as per rice cooker instructions
2. Heat Oil in a wok on Medium- high heat
3. Add the red curry paste and cook for 2-3 minutes until fragrant
4. Pour in the coconut cream, stirring to combine with the paste. Bring to a gentle simmer
5. Add bamboo shoots & prawns & simmer for 4-5mins
6. Add sliced snow peas & shredded kaffir lime leaves
7. Stir in the fish sauce and palm sugar. Taste and adjust seasoning as needed
8. If using Thai basil, add that now
9. Assemble ceramic spoons
10. Top each spoon with 2 tsp cooked jasmine rice and 2 tsps of curry with 1 prawn
11. Garnish each spoon with shredded kaffir lime leaves, red chilli, coriander & fresh lime zest
12. Serve & enjoy!

Wine Pairing Suggestions:

Here in Australia, we are spoilt for choice of good wines. I would recommend a good Australian or NZ variety to accompany your appetisers.

Reisling: A slightly off-dry Riesling is perfect for balancing the heat from the red curry paste and the red chilli garnish. The natural acidity and sweetness complement the coconut cream’s richness and enhance the prawns’ delicate flavour.

Sauvignon Blanc: The bright acidity and herbal notes of Sauvignon Blanc work well with the fresh flavours of coriander, kaffir lime leaves, and lime zest. It also complements the crispness of the snow peas and bamboo shoots.

Pinot Gris/Grigio: A Pinot Gris (or Grigio) offers a good balance of acidity and fruitiness that pairs nicely with the dish’s sweet, spicy, and creamy elements.

Prosecco: The light, bubbly nature of Prosecco provides a refreshing contrast to the rich coconut cream and spicy curry. Its subtle sweetness can also help tame the heat.

Brut Champagne: Champagne’s high acidity and effervescence can cut through the richness of the dish while complementing the seafood elements. Opt for a brut style to avoid too much sweetness.

Dry Rosé: A dry rosé offers a nice balance of acidity, fruitiness, and a hint of tannin, making it a versatile match for the curry’s complex flavours. It pairs well with the prawns and fresh garnishes.

Pinot Noir: If you prefer red wine, a light-bodied Pinot Noir can be a good choice. Its bright acidity and soft tannins won’t overpower the dish, and its fruity notes can complement the curry’s sweetness and heat.