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Green Thai Prawn Curry
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Once you’ve mastered the art of Thai curry paste you’ll never buy it again. It takes a bit of a shop to get all the gear at first, but all the big supermarkets sell Thai ingredients now, even fresh lime leaves. You won’t need all the paste, so keep it in the fridge in an airtight jar to use at a later date. Incidentally, try adding a dollop of the paste to creamy mashed potato . . . divine!Recipe and Image E.ON( www.eonenergyfit.com and www.facebook.com/eonenergyfit)
Green Thai Prawn CurryIngredients
- For the curry paste:
- 10 green chillies
- 5 shallots
- 2 tbs garlic
- 1 piece ginger
- 6 stalks lemon grass
- 12 kaffir lime leaves
- Pinch cinnamon
- 1/2 tsp turmeric
- Salt
- Splash oil
- Splash chilli oil
- 1 tbs palm sugar
- 10 black peppercorns
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- Fresh coriander
- Curry ingredients:
- 450g peeled and deveined king prawns
- 4 kaffir lime leaves
- 1 stalk bruised, chopped lemon grass
- 250ml coconut milk
- 1/2 cucumber, deseeded and cut into batons
- Splash fish sauce
- 10 basil leaves
- To accompany the curry:
- 225g cooked Thai jasmine rice
- Lime wedges
Method
- For the paste: dry fry the peppercorns, cumin and coriander seeds until fragrant. Grind them in a mortar and pestle. Then put them and all the other paste ingredients in a blender and blitz smooth. This takes 5 – 10mins.
- For the curry: warm some oil in a pan and then add a good spoonful of paste per person. Keep the heat low and cook until it becomes fragrant.
- Add the prawns and cook until pink. This should take about 5mins. At this stage, also add lemongrass and lime leaves.
- Add coconut milk and bring to boil. Simmer for 5mins.
- Stir in the fish sauce, cucumber and basil.
- Serve with rice, lime wedges and coriander.
