recipe - Thai Prawn Curry for 3 or 4 people
Recipe crafted lovingly by Nick
Recipe crafted lovingly by Nick
Ingredients
* red or Green Thai Curry paste
* a whole lime
* 1 stick of lemongrass
* a large teaspoon of fresh ginger (mashed up)
* a large teaspoon of fresh garlic (mashed up)
* thai Fish Sauce (only if you can get it)
* coconut milk or creamed coconut
* fresh coriander leaves
* 3 shallots or a mild onion
* a few mushrooms (whole button ones are best)
* a large carrot cut into julienne (fat matchsticks)
* some long thin green beans cut into 1 lengths
* a handful of peeled prawns per person. Raw ones are better.
* a little fish stock (from a stock cube) or chicken stock is OK.
* rice.
* a whole lime
* 1 stick of lemongrass
* a large teaspoon of fresh ginger (mashed up)
* a large teaspoon of fresh garlic (mashed up)
* thai Fish Sauce (only if you can get it)
* coconut milk or creamed coconut
* fresh coriander leaves
* 3 shallots or a mild onion
* a few mushrooms (whole button ones are best)
* a large carrot cut into julienne (fat matchsticks)
* some long thin green beans cut into 1 lengths
* a handful of peeled prawns per person. Raw ones are better.
* a little fish stock (from a stock cube) or chicken stock is OK.
* rice.
Instructions
Gently fry 3 teaspoons of the curry paste in a wok or saucepan with the garlic and ginger, using sunflower oil (or sesame oil), for one or two mins. Chuck in the chopped shallots, whole button mushrooms, carrots and beans. Stir fry the whole lot until the veg is just about cooked.
Very finely slice about 1 of the lemongrass and chuck that in. Add a splash of Thai fish sauce if you have it. Keep cooking it. Add half a cup of stock and keep cooking it. Add most of a can of coconut milk and the juice of the lime, and gently start reducing the mixture.
When it is all combined and curry consistency has been achieved, chuck in the prawns, in just a minute or two they will be cooked. Do not over cook them! Turn off the heat.
Finally, add two handfuls of roughly chopped coriander and the finely chopped lime zest.
Serve with buttered rice.
Very finely slice about 1 of the lemongrass and chuck that in. Add a splash of Thai fish sauce if you have it. Keep cooking it. Add half a cup of stock and keep cooking it. Add most of a can of coconut milk and the juice of the lime, and gently start reducing the mixture.
When it is all combined and curry consistency has been achieved, chuck in the prawns, in just a minute or two they will be cooked. Do not over cook them! Turn off the heat.
Finally, add two handfuls of roughly chopped coriander and the finely chopped lime zest.
Serve with buttered rice.
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