Red Thai Prawn Curry
05/10/14 10:59 Filed in: Thai - Main
This is my version of this classic dish.
Hot, sour, sweet and citrus - a totally delicious flavour combination.
The sweet coconut Jasmine rice works brilliantly with the zingy spicy prawns.
I like to scatter over some spicy peanuts to add texture and an additional kick of heat.
A delicious week night or weekend meal, that tastes delicious and can be cooked in no time.
for the Red Thai Curry Paste [serves 2] :
6 cloves of garlic, finely diced
1 banana shallot finely diced
2 stems of lemongrass, outer bark removed, finely diced
1 kaffir lime leaf, roughly chopped
7-8 green Birdseye chillies, finely diced
1 inch of fresh tamarind, finely diced
3 inches of galangal, grated
1 tbsp dried shrimp
3 tbsp ground nut oil
grated zest of a lime
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons bright red paprika
for the Prawn Stock [serves 2] :
3-4 kaffir lime leaves, roughly chopped
shells of 12 large raw prawns
water to cover
for the Red Thai Prawn Curry [serves 2] :
12 large prawns, peeled and deveined
handful of coriander, chopped
handful of Thai basil, chopped
200 ml coconut milk
300 ml of prawn stock
juice of a lime
1 tsp tamarind paste
1 tsp palm sugar
1 tbsp fish sauce
1 pak choi, roughly chopped
handful of mange tout, roughly chopped
handful of baby sweetcorn, roughly chopped
for the Sticky Jasmine Rice
for the Thai Spicy Peanuts
for the Red Thai Curry Paste :
1) Combine all the ingredients into a food processor, except for the ground spices.
2) Blitz on a pulse setting. Continue to add the ground nut oil until you achieve a smooth paste
3) Add the cumin, coriander and paprika. Combine well and set aside.
for the Prawn Stock :
1) Add the kaffir lime leaves and whole peppercorn to a medium sized pot.
2) Add the reserve prawn shells.
3) Cover with boiling water.
4) On a medium heat, bring to a moderate simmer.
5) Simmer for 10 minutes until reduced by a third.
6) Mash the shells with a potato masher. Sieve out the shells and return the stock to the heat.
7) Continue to reduce the stock by a further third, or approximately 300ml.
8) Set aside till ready.
for the Red Thai Prawn Curry :
1) Place a wok or frying pan on a high heat.
2) When the pan is very hot, add the Red Thai Curry Paste.
3) Cook for 3 to 4 minutes until the paste become fragrant, and glistening.
4) Reduce the heat to a medium simmer, add the prawn stock, along with the coriander.
5) Add the coconut milk, Thai Basil and kaffir lime leaves.
6) Add the Thai Fish Sauce, Tamarind Paste, Palm sugar, lime juice and continue to reduce.
7) Once reduced by a third, add the vegetables and peeled prawns.
8) Cook for 3 to 4 minutes until the prawns are translucent and ready. Check the seasoning and adjust the balance of salt, sweet and sour to your preference.
9) Serve immediately on a bed of sticky Thai Jasmine Rice.
10) Sprinkle over the Spicy Peanuts.
11) Serve immediately.
Dice the garlic
Dice the chillies
Add to the food processor
Dice the shallot
Remove the tough outer bark from the lemongrass
The lemongrass should be slender and fragrant
Add the kaffir lime leaf
Peel the fresh turmeric, be careful or your hands will end up hello!
Dice the turmeric
Grate the galangal
Grate the zest of a lime
Add the dried shrimps
Blitz in the food processor
Continue to add ground nut oil until a smooth paste
Turn out the paste to a small bowl
Add the ground cumin
Add the ground coriander
Add the fiery ground paprika
Mix well and set aside
Roughly chop the kaffir lime leaves
Add the whole peppercorns to a medium sized saucepan
Peel the prawns, saving the shell
Add the shells to the pot
Cover with water and bring to a gentle simmer
Make the Sticky Jasmine Rice by combining the water and the Jasmine rice
Add the coconut milk, cover and simmer on a very low heat for 18 minutes
Mash the shells to extract all the flavour
Sieve the stock, discarding the shells and returning the stock to a low simmer
Toast the peanuts
Stcok reduced by half, about 300 ml.
Dice the fresh coriander
Cook off the Red Thai Curry Paste
Continue to sauté the sauce until it begins to change colour and smell fragrant
Once thickened and glistening it is time to add the stock
Add the prawn stock
Add the roughly chopped coriander
Add the kaffir lime leaves
Add the coconut milk
Add the Thai basil
Set aside the toasted spicy peanuts to cool
Add the Thai Fish Sauce, palm sugar, juice of a lime and tamarind paste
Chop the vegetables
Continue to reduce the curry sauce
Add the prawns and the vegetables
Cook for 3 to 4 minutes until the prawns are just cooked
Roughly chop the peanuts
Thai Red Prawn Curry ready to serve
Sticky Jasmine rice ready
Last check of the curry sauce, adjust the flavours if required. Serve immediately
Scatter over the chopped spicy peanuts
Another close up!