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Maxine's Thai prawn curry
Maxine's Thai prawn curry
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Indulge in a perfectly balanced creamy prawn curry bursting with flavors.
Ingredients:
  • 9 dried long red chillies
  • 7 garlic cloves, finely chopped
  • 5 purple (Asian) eschalots, peeled, finely chopped
  • 1/2 stem lemon grass, pale section only, thinly sliced
  • 1cm-piece fresh galangal, thinly sliced
  • 6.10 gm shrimp paste
  • 1.20 gm salt
  • 36.80 gm vegetable oil
  • 500g green prawns, peeled leaving tails intact, deveined
  • 400ml coconut milk
  • 150ml coconut cream
  • 1 tsp grated palm sugar
  • 12.20 gm fish sauce
  • Steamed jasmine rice, to serve
  • 8 fresh makrut lime leaves, finely shredded, to serve
  • Fresh long red chillies, deseeded, thinly sliced, to serve
Instructions:
  • Soak the dried chillies in a bowl of warm water until soft, about 5 minutes. Then finely chop them after draining.
  • Combine the chilli, garlic, eschalot, lemongrass, galangal, shrimp paste, and salt in a mortar, then vigorously pound with a pestle until a smooth paste is achieved.
  • Heat half of the oil in the smoking hot wok. Stir-fry half of the prawns for 2 minutes until they curl and change color. Transfer to a plate. Repeat with the rest of the oil and prawns, making sure to reheat the pan each time.
  • Lower the heat to medium. Pour in the coconut milk and coconut cream into the wok and bring it to a boil. Mix in the chili mixture and stir well. Let it simmer over medium heat for 4 minutes until the mixture thickens slightly. Toss in the prawns, palm sugar, and fish sauce. Cook while stirring for about 1 minute until everything is heated through.
  • Spoon the fragrant rice into individual bowls and generously ladle the flavorful prawn curry on top. Garnish with aromatic lime leaves and spicy fresh chilli for an extra kick. Enjoy right away for the best experience.

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