Thai prawn curry

This is based on a chicken and coconut soup recipe in Rick Stein’s Far Eastern Odyssey. It tasted very good. The only small problem was a lack of heat (I used 2 bird’s eye chillies without seeds) so I chopped up a red bird’s eye chilli to sprinkle over after serving. That made it a bit too hot so next time I will serve red chillies in vinegar as a pickle like they do in Thailand.




Ingredients

75g shallots, chopped
40g garlic, minced
1 fat lemongrass stalks minced
40g galangal/ginger, minced
400ml coconut milk
500 ml chicken stock
1 star anise
400g king prawns
80g bag of edamame beans
4 kaffir lime leaves
2 – 3 bird’s eye chillies, seeds removed
2 tbsp fish sauce
2 tbsp lime juice
30g unsalted peanuts, roasted and ground
coriander leaves

Method

Fry shallots and when soft, add the garlic, ginger and lemongrass to fry them off. Add stock, star anise, lime juice, kaffir lime leaves and ground peanuts. Simmer for around 10 mins, then add lime juice and fish sauce. Add prawns and edamame just before serving so they don’t get overcooked. Sprinkle fresh chopped coriander over the curry. Serve with rice and something leafy and green e.g. pea shoots, spinach, shredded lettuce etc.

21 Mar 2013

I had some leftover sauce so I seared some tiny scallops from M&S to serve with the sauce. It wasn’t nearly as good as with prawns; the scallops were overcooked and relatively flavourless. Later I realised I should have deglazed the searing pan with water to pour into the curry sauce as there was lots of Maillard brownness in there but it still wouldn’t have been that good. I served a chopped deseeded red chilli in rice wine vinegar as a pickle and that was just perfect heatwise.

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