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Thai Prawn Curry

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  • 31-12-2009 3:27pm
    #1
    Bugnug
    Banned (with Prison Access) Posts: 602 ✭✭✭


    Thinking of doing a thai green curry with prawns for this eve. Any good recipe suggestions?


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    #2
    neuro-praxis
    Closed Accounts Posts: 4,184 ✭✭✭neuro-praxis


    I don't know what other people do, but this is a recipe that I learned from my Indonesian friend.

    For the paste:

    In the blender put 6-8 whole green chillies, 6 fat cloves garlic, a strip of lemongrass, a lump of root ginger (peeled), 5 shallots (or half a large onion), 1 tsp ground cumin, 1 tsp ground coriander, and a splash of oil. Blend together to form a smooth green paste.

    I usually use chicken, which you can't really overcook in a curry or stew, but your prawns can be overcooked, so don't add them until a few minutes before the end.

    In a wok, gently fry the paste for a few minutes. Add a can of coconut milk and stir to form a rich sauce. Allow to simmer and reduce to your liking.

    A few minutes before serving, add a large handful of basil leaves, your prawns, a couple of tablespoons of fish sauce, the juice of one lime, and a bit of sugar to taste. Let your prawns heat right through, then serve with basmati rice.

    Edit: or buy some paste from a jar, mix with coconut milk and hey presto!


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    #3
    ginoginelli
    Registered Users Posts: 1,332 ✭✭✭ginoginelli


    neuro-praxis wrote: »
    I don't know what other people do, but this is a recipe that I learned from my Indonesian friend.

    For the paste:

    In the blender put 6-8 whole green chillies, 6 fat cloves garlic, a strip of lemongrass, a lump of root ginger (peeled), 5 shallots (or half a large onion), 1 tsp ground cumin, 1 tsp ground coriander, and a splash of oil. Blend together to form a smooth green paste.

    I usually use chicken, which you can't really overcook in a curry or stew, but your prawns can be overcooked, so don't add them until a few minutes before the end.

    In a wok, gently fry the paste for a few minutes. Add a can of coconut milk and stir to form a rich sauce. Allow to simmer and reduce to your liking.

    A few minutes before serving, add a large handful of basil leaves, your prawns, a couple of tablespoons of fish sauce, the juice of one lime, and a bit of sugar to taste. Let your prawns heat right through, then serve with basmati rice.

    Edit: or buy some paste from a jar, mix with coconut milk and hey presto!

    Thats a decent paste, but I think this type of curry would really go better with jasmine rice. Also, if you can, use thai basil instead of normal basil. If you cant find any, maybe just use corriander instead.


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