Thai Prawn Curry

Thai Prawn Curry

Ingredients

500g prawns
2 stalks lemon grass (flatten)
2 calamansi leaves
150ml thick coconut milk
1 large red onion, cut in wedges
2 tomatoes cut into 8 pieces
2 tbsp lime juice

Ground spices
10 dried chilies –soak to soften
5 red chilies
3 bird's eye chilies
5 pcs shallots
4 pcs garlic
1 pc coriander root

6 oz package fresh mushrooms
2 slices galangal
1 tsp toasted shrimp paste

Seasoning 

 adequate salt
adequate sugar
1/4 tsp black pepper
1 tsp anchovies powder / anchovies stock cube

Garnishing
Chopped coriander leaves and chili curls

Method

1    Heat oil, saute ground spices until fragrant.       
2    Add in lemon grass, tomatoes, and calamansi leaves and saute for about 30 seconds       
3    Add in coconut milk and lime juice, stir and bring to a boil. Simmer gently the gravy. In between add in the seasoning, mushrooms and prawns. Cook for further 4 minutes.        
4    Finally add in red onions, and cook for another 2 minutes. Add in the basil and serve over rice.        
      Dish onto serving plate and garnish the dish. Serve hot with rice.