Sunday, 12 August 2012

Prawns in Thai Yellow Curry


6 dried red chillies
salt as per taste
6 shallots, peeled and roughly chopped
4 cloves garlic, roughly chopped
4 cm piece fresh turmeric / Alternatively use turmeric powder
1 stalk lemongrass, chopped/ alternatively use dried lemon grass sticks
3 coriander roots,
500 gms uncooked prawns
1 cup (250ml) light chicken stock/ fish stock
400ml coconut milk
1 tbs sugar
fish sauce, to taste
3 lime leaves, thinly sliced
½ cup  basil leaves
lime juice, to taste
jasmine rice, to serve

  1. Cut the chillies into half and remove the seeds.Soak the chillies in salted water for 10-15 minutes. Drain the chillies and chop roughly.
  2. Grind the shallots, chillies, garlic, tumeric, lemongrass and coriander in a small food process. Add some water (if needed) to make it into a fine paste.
  3. Devein the prawns. Add little salt and keep it aside
  4. Heat some vegetable oil and add the paste and cook for 1 minute or until fragrant. Add the stock and coconut milk and simmer for sometime.
  5. Add prawns and sugar, fish sauce and lime leaves. Bring to a simmer. Stir through the basil and lime juice and serve immediately with jasmine rice

No comments:

Post a Comment