Creamy Prawn Curry Recipe
Thailand Recipes

Ingredients:

1 kg
1
3 tbsp
1 tsp
1 tsp
1
1 tbsp
1 tsp
1 tsp
1 tsp
400 ml
1 tsp
2 tbsp
1
 

medium green prawns
medium onion, finely chopped
vegetable or peanut oil
chopped garlic
shredded ginger
fresh red chili, seeded and sliced
finely chopped lemon grass root
ground coriander
turmeric
shrimp paste
coconut cream
tamarind concentrate
fish sauce
bunch fresh coriander
 

Method:

1. Peel prawns, leaving last section and tail intact. Cut deeply down centre back and remove the dark vein. Press prawns out flat.

2. In a spice grinder, food processor or mortar grind the onion, garlic, ginger, chili and lemon grass to a smooth paste. Add the coriander, turmeric and shrimp paste and grind again to a paste.

3. Cook the onion in the oil until very well colored and ground seasonings for about 5 minutes. Add a little of the coconut cream and tamarind. Bring almost to the boil, reduce heat and simmer while continually stirring for about 5 minutes.

4. Add 3/4 cup water and the prawns with fish sauce and cook for 3 minutes.

5. Pick off the coriander leaves, add to the curry and serve at once over rice.

Notes: Shrimp paste gives a much better flavor if "roasted" before use. Wrap in a piece of aluminum foil and cook for 2 minutes on each side in a dry wok. Always store shrimp paste in a tightly sealed jar in a dark corner of your spice cupboard.

Serves 4