Thai Red Curry with Prawns By MKR Dai & Dal

Thai Red Curry with Prawns By MKR Dai & Dal
by

Red Curry Paste

• 8-10 large dried red chillies

• 1T shrimp paste

• 1t cumin seeds

• 1t coriander seeds

• ½t white peppercorns

• 1-2 shallots (3 tablespoons)

• 6 garlic cloves peeled

• 4 coriander roots

• 1 lemongrass stalk

• 2cm galangal chopped

• 1t salt

 

Making the paste

1. De-seed the chillies, roughly chop and soak in warm water for 10 minutes. In the meantime, wrap the shrimp paste in foil and set aside.

2. Add the cumin seeds, coriander seeds and white peppercorns to a frying pan and heat this on a medium heat for 2-3 minutes or until the spices become fragrant. Careful not to burn these. Take off the heat and let this cool down for a few minutes. Using a mortar and pestle (or a coffee grinder) pound until the spices become a fine powder.

3. Drain off the chillies that have been soaking in water and pat dry with a paper towel. Try and get rid of the excess liquid as much as possible. In a blender (or a mortar and pestle) add the chillies, shallots, garlic, coriander roots, lemongrass stalk, galangal, and salt and shrimp paste. Blend together for a few minutes until well combined. Add the ground spices and blend for another 3-5 minutes or until everything is well combined and has now formed into a paste.

You can store the paste in an airtight container in the fridge for up to a week or it can be kept in the freezer for up to two months.

Making the curry

2T vegetable oil

250g prawns

2T fish sauce

1t raw sugar

2C coconut milk

½ – 1 C chicken stock

2 kaffir lime leaves

1 lime – zest and juice

Handful of cherry tomatoes

Coriander and basil or Thai basil for garnish

1. Add oil to a pot on medium heat, add 2-3 tablespoons of the red curry paste and stir for a few minutes or until fragrant. Add the prawns and stir for 2-3 minutes. Add the fish sauce and sugar and stir for another 2-3 minutes. Add the coconut milk, chicken stock and kaffir lime leaves and let this simmer for 5 minutes.

2. Taste the red curry and if you’re happy with the balance of flavours add the lime zest and the juice of half a lime. Finally, add the cherry tomatoes.

Please note, if the red curry is too salty, add sugar and lime juice. If it’s too sweet, add a bit more fish sauce.

3. Garnish with coriander and serve with steamed jasmine rice.

 


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