Experience the Prawn Curry recipe and enjoy the dinner meal.First of all remove the Prawns shells. First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell.
Ingredients:
- 2 tbsp of Vegetable oil
- 1 Garlic clove, finely chopped
- 1 tbsp of Red curry paste
- 200ml coconut milk
- 2 tbsp of Thai fish sauce
- 1 tbsp of Granulated sugar
- 12 Large raw prawns, peeled and deveined
- 2 Lime leaves, finely shredded
- 1 Fresh red chilli, deseeded and finely sliced
- 10 leaves fresh Thai basil, plus extra to garnish
For the curry paste
- 3 dried long red chillies
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon freshly ground black pepper
- 2 garlic cloves, chopped
- 2 lemon grass stalks, chopped
- 1 kaffir lime leaf, finely chopped
- 1 teaspoon grated fresh root ginger
- 1⁄2 teaspoon salt
Method:
- To make the curry paste,put all the ingredients into a blender or food processor,and purée to a smooth paste,adding a little water if necessary.
- Transfer to a bowl and reserve.
- Heat a wok or frying pan over a medium heat.
- Add the oil and heat until almost smoking.
- Add the garlic and fry until golden.
- Add the curry paste and cook for a further minute.
- Add half of the coconut milk, the fish sauce and the sugar.
- Stir well.
- The mixture should thicken slightly.
- Add the prawns and simmer for 3–4 minutes until they turn pink.
- Add the remaining coconut milk, the lime leaves and the chili.
- Cook for a further 2–3 minutes until the prawns are just tender.
- Add the basil leaves, stir until wilted and transfer the contents of the wok or pan to a large serving dish.
- Garnish with the extra basil, and serve immediately.