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Red Thai Prawn Curry


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.

Red Thai Prawn Curry : Another Close Up

Red Thai Prawn Curry : Another Close Up


Ingredients

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] :
10 peppercorns
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
see recipe

for the Thai Spicy Peanuts
see recipe

Method

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.


Red Thai Prawn Curry : Dice the garlic

Dice the garlic

Red Thai Prawn Curry : Dice the chillies

Dice the chillies

Red Thai Prawn Curry : Add to the food processor

Add to the food processor

Red Thai Prawn Curry : Dice the shallot

Dice the shallot

Red Thai Prawn Curry : Remove the outer bark from the lemongrass

Remove the tough outer bark from the lemongrass

Red Thai Prawn Curry : Slender inner stem

The lemongrass should be slender and fragrant

Red Thai Prawn Curry :  Pulse to a paste

Add the kaffir lime leaf

Red Thai Prawn Curry : Peel the turmeric

Peel the fresh turmeric, be careful or your hands will end up hello!

Red Thai Prawn Curry : Dice the turmeric

Dice the turmeric

Red Thai Prawn Curry : Galangal grated

Grate the galangal

Red Thai Prawn Curry : Lime zest grated

Grate the zest of a lime

Red Thai Prawn Curry : Add the dried shrimp

Add the dried shrimps

Red Thai Prawn Curry : Combine the oil

Blitz in the food processor

Red Thai Prawn Curry : Blitz to a paste

Continue to add ground nut oil until a smooth paste

Red Thai Prawn Curry : Zingy paste ready

Turn out the paste to a small bowl

Red Thai Prawn Curry : Add the Cumin


Add the ground cumin

Red Thai Prawn Curry : Add the coriander

Add the ground coriander

Red Thai Prawn Curry : Add the paprika

Add the fiery ground paprika

Red Thai Prawn Curry : Combine

Mix well and set aside

Red Thai Prawn Curry : Diced Kaffir Lime Leaves

Roughly chop the kaffir lime leaves

Red Thai Prawn Curry : Add with peppercorns to a pot

Add the whole peppercorns to a medium sized saucepan

Red Thai Prawn Curry : Peel the prawns

Peel the prawns, saving the shell

Red Thai Prawn Curry : Add to the pot

Add the shells to the pot

Red Thai Prawn Curry : Cover with hot water

Cover with water and bring to a gentle simmer

Red Thai Prawn Curry : Make the Thai Jasmine Rice

Make the Sticky Jasmine Rice by combining the water and the Jasmine rice

Red Thai Prawn Curry : Add the coconut milk

Add the coconut milk, cover and simmer on a very low heat for 18 minutes

Red Thai Prawn Curry :  Mash with a potato masher

Mash the shells to extract all the flavour

Red Thai Prawn Curry : Reduce the stock by half

Sieve the stock, discarding the shells and returning the stock to a low simmer

Red Thai Prawn Curry : Toast the peanuts

Toast the peanuts

Red Thai Prawn Curry : Stock reduced

Stcok reduced by half, about 300 ml.

Red Thai Prawn Curry : Dice the coriander

Dice the fresh coriander

Red Thai Prawn Curry : Cook the paste

Cook off the Red Thai Curry Paste

Red Thai Prawn Curry : Fragrant and delicious

Continue to sauté the sauce until it begins to change colour and smell fragrant

Red Thai Prawn Curry : Sautee the paste

Once thickened and glistening it is time to add the stock

Red Thai Prawn Curry : Add the stock

Add the prawn stock

Red Thai Prawn Curry : Add the coriander

Add the roughly chopped coriander

Red Thai Prawn Curry : Add the kaffir lime leaves

Add the kaffir lime leaves

Red Thai Prawn Curry : Add the coconut milk

Add the coconut milk

Red Thai Prawn Curry : Add the Thai Basil

Add the Thai basil

Red Thai Prawn Curry : Set aside the peanuts to cool

Set aside the toasted spicy peanuts to cool

Red Thai Prawn Curry : Add the Thai Basil

Add the Thai Fish Sauce, palm sugar, juice of a lime and tamarind paste

Red Thai Prawn Curry : Chop the vegetables

Chop the vegetables

Red Thai Prawn Curry : Sauce Reduced

Continue to reduce the curry sauce

Red Thai Prawn Curry : Add the prawns and veg

Add the prawns and the vegetables

Red Thai Prawn Curry : Cook for 3 to 4 minutes

Cook for 3 to 4 minutes until the prawns are just cooked

Red Thai Prawn Curry : Dice the peanuts

Roughly chop the peanuts

Red Thai Prawn Curry : Ready to serve

Thai Red Prawn Curry ready to serve

Red Thai Prawn Curry : Coconut Thai Jasmin Rice

Sticky Jasmine rice ready

Red Thai Prawn Curry : Eat immiediately

Last check of the curry sauce, adjust the flavours if required. Serve immediately

Red Thai Prawn Curry : Scatter over the chopped peanuts

Scatter over the chopped spicy peanuts

Red Thai Prawn Curry : Scatter over the chopped peanuts

Close Up

Red Thai Prawn Curry : Another Close Up

Another close up!



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