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Red prawn curry

Caroline Hire
Chilli, galangal and zesty kaffir lime create the distinctive Thai flavour in Caroline Hire's quick and easy curry

Red prawn curry

Method

1. For the paste: using a hand-held blender and cup, combine all the ingredients to create a smooth paste. Transfer to a pestle and mortar and pound until it reaches a fine consistency.

2. For the curry: heat 1 tablespoon oil in a large frying pan. Add the curry paste and cook for 30 seconds to allow the aromas and flavours to release.

3. Skim the coconut cream from the top of the can of milk and fry until it splits. If the can of milk is well mixed, simply pour a third of it into the pan and fry for 2 minutes.)

4. Add aubergines and cook for 2 minutes before adding the remaining coconut milk, stock, peppercorns, fish sauce, sugar and bamboo shoots. Bring to the boil, turn down to a simmer and continue to cook for approximately 10 minutes. Add the Tiger prawns and cook for a further 5 minutes.
5. Garnish with the basil and chopped chilli and serve with steamed rice.

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Serves: 2

Prep: 15 min
Cook: 20 min

Ingredients

For the curry paste

10 red bird's eye chillies, roughly chopped
2 lemon grass stalks, roughly chopped
4 small red shallots, sliced
4 cloves garlic
3 cm chopped, peeled galangal, roughly chopped
1 tbsp Coriander seeds
5 lime leaves, shredded
1/4 tsp ground cumin
1 tsp shrimp paste, (optional)
1 tsp Salt
2 tbsp groundnut oil

For the curry

1 tbsp groundnut oil
3-4 tbsp curry paste
1x400ml can coconut milk
250g tiger prawns, shelled with tails intact
6 Thai Aubergines, quartered
100ml chicken stock
3 bunches fresh green peppercorns
1 tbsp Fish Sauce
2 tsp Sugar
1x227g sliced Bamboo shoots, cut into matchsticks