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Thai Curry : Prawn with Curry Sauce Topping

Ingredients A

  • 500-600g king prawns
  • 420ml coconut cream
  • 1½ teaspoons fish sauce
  • 1 tablespoon sugar
  • 4 kaffir lime leaves, finely sliced
  • 1 red chili, thinly sliced

Ingredients B (Paste)

  • 7 red chilies
  • 5 shallots, chopped
  • 5 cloves garlic, chopped
  • 2 slices galangal
  • 1 stalk lemon grass, sliced
  • ½ teaspoon shrimp paste

Method for Cooking Prawn with Curry Sauce Topping:

  1. To make Paste : Place Ingredients B into a food processor and blend until a fine paste is formed. Remove and set aside.
  2. Peel, devein and rinse the prawns. Set aside.
  3. Heat 2½ tablespoons of oil in a frying pan till hot. Add the ground paste and stir-fry over low heat till fragrant. Add the coconut cream, a little at a time, stirring well after each addition.
  4. Add in prawns, stir well and cook for 5-6 minutes. Season with fish sauce and sugar. Stir well and transfer to a serving dish.
  5. Garnish with kaffir lime leaves and chili.

Thai Curry

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Last Updated: 24/07/2011