RecipesFish And Shellfish

Thai Prawn Curry Recipe

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Ingredients

For the recipe:
  • 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

Serves 4

Method

01
Combine all ingredients for curry paste (including the soaking water) into a small coffee grinder or food processor and blend to a smooth paste.
02
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.
03
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.
04
* If you only have ground cumin and coriander, you can just dry fry the powder