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PrintTHAI PRAWN CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- To make the curry paste, put the onion, garlic, dried chillies, peppercorns, lemongrass, coriander root, lime zest, cumin, paprika, ground coriander, 2 tablespoons oil and 1 teaspoon salt in a small food processor.
- Whiz until the mixture forms a smooth paste.
- Heat the oil in a large saucepan. Add half the curry paste (refrigerate the rest for next time) and stir over low heat for 30 seconds.
- Add the fish sauce, galangal, lime leaves and coconut cream to the pan and stir until well combined.
- Add the prawns to the pan and simmer, uncovered, for 10 minutes, or until the prawns are cooked and the sauce has thickened slightly.
- Sprinkle with chilli, if using, and coriander leaves and serve with steamed rice.
INGREDIENTS
Curry paste
- 1 small onion, roughly chopped
- 3 garlic cloves
- 4 dried red chillies
- 4 whole black peppercorns
- 2 tablespoons chopped lemongrass, white part only
- 1 tablespoon chopped coriander (cilantro) root
- 2 teaspoons grated lime zest
- 2 teaspoons cumin seeds
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 2 tablespoons Cooking oil
- 1 tablespoon Cooking oil
- 2 tablespoons fish sauce
- ¾ inch piece fresh galangal, thinly sliced
- 4 makrut (kaffir lime) leaves
- 400 ml coconut cream
- 1 kg raw medium prawns (shrimp), peeled and deveined, tails intact sliced red chillies, to garnish (optional)
- Coriander (cilantro) leaves, to garnish
7 comments for “Thai Prawn Curry”
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