Red prawn curry
serves 4
ingredients
2 tablespoons vegetable oil
1 garlic clove, finely chopped
1 tablespoon red curry paste
200ml/7fl oz coconut milk
2 tablespoon Thai fish sauce
1 teaspoon granulated sugar
12 large raw prawns, peeled
and deveined
2 kaffir lime leaves, finely shredded
1 fresh red chilli, deseeded and
finely sliced
10 leaves fresh Thai basil, plus
extra to garnish
For the curry paste
3 dried long red chillies
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground cumin
1⁄2 teaspoon freshly ground
black pepper
2 garlic cloves, chopped
2 lemon grass stalks, chopped
1 kaffir lime leaf, finely chopped
1 teaspoon grated fresh root ginger
1⁄2 teaspoon salt
• To make the curry paste, put all the ingredients into a blender or food
processor, and purée to a smooth paste, adding a little water if
necessary. Transfer to a bowl and reserve.
• Heat a wok or frying pan over a medium heat. Add the oil and heat
until almost smoking. Add the garlic and fry until golden. Add the curry
paste and cook for a further minute. Add half of the coconut milk, the
fish sauce and the sugar. Stir well. The mixture should thicken slightly.
• Add the prawns and simmer for 3–4 minutes until they turn pink. Add
the remaining coconut milk, the lime leaves and the chilli. Cook for a
further 2–3 minutes until the prawns are just tender.
• Add the basil leaves, stir until wilted and transfer the contents of the
wok or pan to a large serving dish. Garnish with the extra basil, and
serve immediately.
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