Thai red prawn curry
This delicious Thai red prawn curry can be made by using store-bought Thai red curry paste but the flavours are much more intense if you make your own. It's extremely easy to make and you can adjust the amount of chilli depending on how hot or mild you like it!
Ingredients:
1 fresh red chilli, chopped
1 tbsp ground coriander
3 cloves garlic, chopped
1 tbsp chopped galangal (or if not, ginger)
The juice and zest of 1 lime
1 tbsp fish sauce
1 onion, coarsely chopped
1 stalk lemon grass, chopped
4 tbsps oil
1 can coconut cream
500g shelled prawns – the bigger the better!
Chopped coriander leaves to finish
1 tbsp ground coriander
3 cloves garlic, chopped
1 tbsp chopped galangal (or if not, ginger)
The juice and zest of 1 lime
1 tbsp fish sauce
1 onion, coarsely chopped
1 stalk lemon grass, chopped
4 tbsps oil
1 can coconut cream
500g shelled prawns – the bigger the better!
Chopped coriander leaves to finish
Directions:
Put all of the ingredients except the prawns, coconut cream and coriander leaves into a liquidiser with some salt and pepper and blend until a smooth paste. This paste is REALLY easy, but if you can’t be bothered, you can use store-bought paste.
Put the coconut cream in a wok or large pan and bring to the boil. Add the spice mixture and cook over a low heat, stirring, for about 10 minutes.
Add the prawns. Cook gently for 3-4 minutes if the prawns are cooked and 10 minutes if raw. Stir well. Sprinkle with chopped coriander leaves and serve with rice.
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