Thai Prawn Curry

 

 

 

Like most people, Thai cuisine is one of my favourites. The aroma and flavours of the ingredients is very similar to Indian cuisine, yet with a very distinct, subtle flavour.

 

This prawn curry is a treat for all thai food lovers and can be prepared in no time at all!

 

I like to have it like a soup, on its own, but some rice on the side is just perfect.

 

Serves: 3-4 persons

 

Ingredients:

 

 

 

Medium prawns (shelled and de-veined)                         1/2 kg

Snow-peas (optional)                                                       1/2 cup

Coconut milk                                                                   1 tin or 3 cups

Oil                                                                                    2-3 tbsps

Freshly chopped coriander leaves                                   for garnish

For the curry paste:

Lemon grass root                                   1-2 roots

Whole Red chilli (fresh or dried)          1 nos.

Coriander leaves (with the stem)          1 small bunch

Garlic                                                    1-2 cloves

Ginger                                                   2 inch piece

Tomato paste                                        1 tbsp

Lemon rind (skin of the lemon)           1 tbsp

 

Note- Ideally we use kaffir lime leaves instead of the lemon rind, but the rind is easily available in our fridge, so I used it and it is as good as fresh lime leaves.

 

Water (as required)

 

Method:

• Put all the ingredients under the section "for the curry paste" in a food processor or dry grinder and grind to a thick paste with very little water.

• In a pan, drizzle 2-3 tbsps of oil. Add the paste and just fry for a minute.

• Next, add the whole tin of coconut milk and bring to a boil, stirring continuously.
 
• If you are using snow-peas, add it to the boiling coconut milk and cook on simmer.

Note-  Adding snow-peas or any other vegetable like green beans/red pumpkin to this prawn curry will elavate the flavours and gove you a taste of authentic thai cuisine because thai food is all about fresh vegetables and fruits.

• After 5-6 minutes of keeping the curry on simmer and cooking the vegetable, add the prawns and increase the heat to medium.

• Once you add the prawn, it is important not to over-cook it. Once it changes colour and turns pink, you know your prawns are cooked.

• Add salt and taste the curry to alter the flavours. Add a tbsp of lemon juice if required. Check the consistency and add little water if you find the curry is thick and you want it thinner. It can be served a little thick or even thin.

• Cover and boil for 5 more minutes.

• Turn off heat and garnish with a good handful of freshly chopped coriander leaves.

• Serve with a nice bowl of hot, steaming white rice. For a little more authenticity, you can serve up some jasmine rice along with this delicious curry.

 

 

Tweaking Tips:

• You can use boneless chicken cut into cubes instead of prawns here.

• If you do not have lemon grass roots or cannot find it, just increase the quantity of the lemon rind in the paste and add a tbsp of lime juice to the paste while grinding.

• Use a sharp peeler or small grater to grate the lemon rind. If you are using a sharp peeler, just make sure you peel the skin off the lemon and avoid peeling the white layer which is below the skin, as this will make you dish very bitter and will spoil the flavour.

 

 

Happy Cookin' & keep it stylish!!