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
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
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
adequate sugar
1/4 tsp black pepper
1 tsp anchovies powder / anchovies stock cube
Garnishing
Chopped coriander leaves and chili curls
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.
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.
