Serves 4
Thai Prawn Curry Recipe
Serves 4
Ingredients
| 4tbsp | sunflower oil |
| 1 | small onion, finely sliced |
| 400ml | organic canned coconut milk |
| 2 | medium-sized peeled potatoes, boiled then and quartered |
| 2tsp | Steenbergs Organic natural sea salt |
| 1 tsp | lime juice |
| 6 | lime leaves |
| 400-450g | unpeeled prawns, peeled and deveined (or you can use 350-400g cooked, peeled prawns)Curry: |
| 2 | organic Bird's eye chillies, soaked in 4tbsphot water (optional but Thais like hot food) |
| 1tsp | organic cumin seeds, dry roasted then ground* |
| 1tsp | organic coriander seeds, dry roasted then ground* |
| 1 | garlic clove, smashed and chopped |
| ½ | small onion, roughly chopped |
| 1tsp | lemongrass stalk, roughly chopped |
| 2tsp | organic Madras curry powder |
| ½ tsp | organic galangal |
| 1tsp | organic paprika |
Method
- Combine all ingredients for curry paste (including the soaking water) into a small coffee grinder or food processor and blend to a smooth paste.
- Put the sunflower oil in a wok and heat to a medium heat. Add the shallots and stir fry until golden brown. Add the curry paste and stir fry for 3 minutes, adding a little water if it sticks.
- Pour in the coconut milk and add the potatoes, salt, lime juice and lime leaves. Simmer for 5 minutes. Put in the prawns. Stir until opaque, then serve hot.
* If you only have ground cumin and coriander, you can just dry fry the powder
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