Green Thai prawn curry
By: Simon Rimmer From: Good Food Live
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Green Thai prawn curry
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 4
Simon Rimmer's wonderful home-made curry paste makes a spicy and spectacular starting point for this temptingly fragrant Thai prawn curry
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Ingredients
- 10 Black peppercorns
- 2 tsp Cumin seeds
- 2 tsp Coriander seeds
- 10 green chillies, roughly chopped
- 5 Shallots, roughly chopped
- 2 clove Garlic
- 2cm knob Ginger
- 6 stalks of Lemon grass, roughly chopped
- 12 Thai lime leaves
- pinch of Cinnamon
- ½ tsp Turmeric
- 1 tsp Salt
- 1 tbsp Olive oil
- 1 tsp chilli oil
- 1 tbsp Palm sugar
For the curry:
- 3 tbsp Olive oil
- 450 g raw king Prawns, peeled and deveined
- 1 stalk of Lemon grass, bruised and roughly chopped
- 250ml coconut milk
- 4 Thai lime leaves
- 1 tsp Fish Sauce
- ½ Cucumber, deseeded and cut into batons
- 10 Basil
To serve:
- 225g cooked Thai jasmine rice
- 2 limes, cut into wedges
- small bunch of fresh Coriander, roughly chopped
Method
1. Make the curry paste. Toast the peppercorns, cumin and coriander seeds in a frying pan over a low heat until fragrant. Grind them in a mortar and pestle. Transfer the spices to a blender; add the remaining paste ingredients and blitz until smooth. This will take a good 5 minutes or so.2. To make the curry, heat the olive oil in a large saucepan over a low heat and add 4 good tablespoonfuls of curry paste. Cook gently, until the paste becomes fragrant.
3. Add the prawns, lemon grass and lime leaves and cook for about 5 minutes, until the prawns turn pink. Add coconut milk and bring to boil. Simmer for 5 minutes.
4. Stir in the fish sauce, cucumber and basil. Serve immediately, with Thai Jasmine rice, lime wedges and fresh coriander.
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