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A Thai curry-like dish where the prawns
are cooked in a spicy coconut gravy.
Ingredients
- king prawns - 450g/1lb, shelled,
tail left intact and deveined
- coconut milk - 600ml/1 pint/2½
cups
- yellow curry paste - 30ml/2 tbsp
- cherry tomatoes - 225g/8 oz
- fish sauce - 15ml/1 tbsp
- granulated sugar - 5ml/1 tsp
- salt - 2.5ml/½ tsp
- coriander leaves - to garnish
- red chilies - 2, cut into
strips, to garnish
- lime juice - ½ lime, to serve
For the yellow curry paste
- yellow chilies - 6-8
- lemon grass stalk - 1, chopped
- shallots - 4, peeled
- garlic - 4 cloves
- fresh root ginger - 15ml/1 tbsp,
peeled and chopped
- coriander seed - 5ml/1 tsp
- mustard powder - 5ml/1 tsp
- salt - 5ml/1 tsp
- ground cinnamon - 2.5ml/½ tsp
- light brown sugar - 15ml/1 tbsp
- oil - 30ml/2 tbsp
Method
- Make the yellow paste. process
all the ingredients in the blender. When the paste has formed,
transfer to jar and keep in fridge.
- Put half the coconut milk into a
pan and bring to boil.
- Add the yellow curry paste into
the coconut milk, stir it disperses and then simmer for 10
minutes.
- Add the remaining coconut, salt,
fish sauce and sugar. Simmer for 5 minutes.
- Add the cherry tomatoes and
prawns. Simmer very gently for 5 minutes until the prawns are pink
and tender.
- Serve sprinkled with lime juice
and garnish with coriander and chilies. Serves 4-6.
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