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Russell Howard's chicken & prawn curry
Russell Howard's chicken & prawn curry
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Total Time:
1 hour
Russell Howard's favorite 'death row meal' from Longrain restaurant in Sydney is now lighter with a mix of coconut cream and light coconut milk. Experience the perfect blend of hot, sour, salty, and sweet South-East Asian flavors in this recipe from ex-head chef Martin Boetz. Get ready to love it!
Ingredients:
  • 600 ml organic chicken stock
  • 300 g coconut cream
  • 1 x 400 ml tin of light coconut milk
  • 160 g tamarind paste
  • 4 sticks of lemongrass
  • 4 Asian shallots
  • 400 g minced free-range chicken breast
  • 2 long fresh red chillies
  • ½ a bunch of fresh coriander (15g)
  • 400 g raw tiger prawns from sustainable sources
  • 8 teaspoons palm sugar
  • 8 tablespoons fish sauce
  • 1-2 limes
  • crispy shallots to serve (optional)
  • 200 g Thai sticky rice
  • 500 ml vegetable oil for frying
Instructions:
  • For the rice cakes, start by soaking the rice in cold water overnight. Drain and spread evenly in a lined bamboo steamer, steaming for 20 minutes. Then, cool slightly, shape into small clumps, and dry in the oven for 2 hours. Fry batches in hot oil until puffed and crisp. Drain on paper towels to cool before storing in an airtight container. For the curry, heat chicken stock, coconut cream, coconut milk, and tamarind in a pan. Add lemongrass, shallots, minced chicken, chilies, prawns, palm sugar, fish sauce, and lime zest. Simmer for 5 minutes, adjusting seasoning with more lime juice, fish sauce, or sugar. Finish with fresh coriander before serving with the rice cakes and crispy shallots. Enjoy with a side of fresh green salad.

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