Thai prawn curry

Posted: April 15, 2012 in Curry, Seafood, Stir-fry
Tags: , , , , , ,

April has been a bit quiet on the blog. After suffering from a severe bout of mastitis, and tending to children with colds and gastro i haven’t had any spare time or energy to cook let alone blog. Thankfully Mr J looked after the cooking for us. My aim for this week was to grocery shop as a minimalist, planning our weekly meals around the ingredients mostly on hand. The beauty of the meal plan is we always have ingredients on hand for a meal during the week and it saves the “what am I going to have for dinner” fret everyday. We do chop and change depending on what mood we are in. Tonight was supposed to be scallops with coriander pesto on Asian risotto cakes. But Mr J felt like Thai curried prawns. It was probably the better choice for Sunday night dinner, as I have time on my side to peel prawns. What a tedious job that is! I also have husband home to entertain the kids.

I’m all for making curry pastes from scratch and as promised here is another. This recipe only uses half the paste it makes. So you can put the rest in the fridge and use it later in the week. I also only used 500g prawns and cut two thirds of them in thirds, added two sliced carrots and some peas. Enough for us for two meals 🙂

Taste, taste, taste. Try the curry after it’s been simmering in coconut cream. If you find the curry has too much heat just add some palm sugar. Both of our kids ate it 🙂

Thai Prawn Curry

Recipe By: The Complete Asian Cookbook
Serving Size: 4
Cuisine: Thai
Main Ingredient: Prawn

-= Ingredients =-
5 cm Galangal ; 2 inch
1 small Onion ; roughly chopped
3 cloves Garlic
4 each Chillies ; dried
4 each Peppercorns
2 tablespoon Lemon grass ; white part only, chopped
1 tablespoon Coriander root ; chopped
2 teaspoon Lime ; rind grated
2 teaspoon Cumin seeds
1 teaspoon sweet paprika
1 teaspoon Ground coriander
3 tablespoon Oil
1 tablespoon Fish sauce
2 ea Kaffir lime leaves
2 cups Coconut cream ; or 400ml can
1 kg Prawns ; raw, peeled and deveined

-= Instructions =-
Peel the galangal and thinly slice. Mix the onion, garlic, chillies, peppercorns, lemon grass, coriander root, lime rind, cumin seeds, paprika, coriander, 2 tablespoons oil and 1/2 teaspoon salt in a food processor until a smooth paste forms.

Heat the remaining oil in a wok. Add half the curry paste and stir over medium heat for 2 minutes. (Leftover curry paste can be kept in the refrigerator for up to 2 weeks.) Stir in the fish sauce, galangal, kaffir lime leaves and coconut cream.

Add the prawns to the pan and simmer for 5 minutes, or until the prawns are cooked and the sauce has thickinged slightly.


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