thai prawn curry
This Thai Prawn Curry really is super-easy. You can make the curry paste the night before and keep it in the fridge until you use it. (Forget the shop-bought versions when you can make this so easily and it's so healthy) Then it's just a case of gathering the rest of the ingredients and starting to cook. Perfect!
preparation time: 15 minutes cooking time: 30 minutes serves: 4
contains: yeast, nuts, soy
1²⁄₃ cups coconut milk 1 tbsp tamari soy sauce 2 tbsp Thai fish sauce 3½oz green beans, trimmed 1 red bell pepper, deseeded and cut into thin strips 1 yellow bell pepper, deseeded and cut into thin strips 3½oz sugar snap peas or peas 3½oz beansprouts 1lb 2oz cooked large king shrimp juice of 1 lime 1 small handful of cilantro leaves, to serve steamed rice, to serve lime wedges, to serve 1 red chili, finely chopped, to serve 1 large handful peanuts, chopped, to serve curry paste: ½ tsp ground cumin ½ tsp ground cilantro 1 red chili, coarsely chopped 2 shallots, coarsely chopped 2 garlic cloves, coarsely chopped 1-in piece of root ginger, peeled and coarsely chopped 4 kaffir lime leaves 1 lemongrass stalk, coarsely chopped ½ tsp shrimp paste 2 tbsp olive oil 1 tbsp tamari soy sauce 1 large handful of cilantro leaves and stalks, coarsely chopped
- To make the curry paste, put the ground cumin and ground cilantro into a mini food processor or spice mill. Add the chili, shallots, garlic and ginger and blend well, then add all of the remaining ingredients for the paste and blend to form a coarse paste.
- Heat a wok or large frying pan over a medium heat until hot. Add the curry paste and heat for 30 seconds over a low heat. Add the coconut milk and cook 4 to 5 minutes, stirring well.
- Add the tamari and 1 tablespoon of the fish sauce and stir well then add the vegetables and cook over a medium heat 3 to 4 minutes until they are just tender but still slightly crunchy. Take care not to let the mixture boil or the coconut milk will curdle. Stir in the shrimp and cook for another 2 to 3 minutes until they are hot, then stir in the lime juice. Check the seasoning and add a little more fish sauce to taste if needed. Sprinkle with the chopped cilantro and serve with rice, the lime wedges, chili and peanuts and extra cilantro sprigs, if you like.
related ingredients: coconut milk,
fish sauce,
olive oil,
rice,
tamari soy sauce
