Thai Prawn Curry
Over a year ago
1,780 views
Ingredients
- 400ml coconut milk
- 1 tsp Galangal
- 1½ tsp Thai red curry paste
- 2 large baking potatoes
- 20ml Olive oil
- 250g cooked & peeled king prawns
- 1 red chilli
- 1 stick lemon grass
- 1 tbsp lemon juice
- 20g Coriander
- 4 cloves garlic
- 1 cube chicken stock
Accompaniment
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Method
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1. Peel and dice the potatoes to approx 2cm squared cubes and place in a steamer (or boiling water) for approx 5 mins. Remove when softened but still firm. Add a generous drizzle of olive oil to a large frying pan, add the chopped chilli and garlic and fry on a low heat so as not to brown. Add the dried spices, the stock cube and the lemon juice and mix to a paste. Then add the red thai paste and mix again.
2. Gradually add the coconut milk, and stir through on a medium heat. (Add the stick of lemongrass at this point if you haven't already added ground lemongrass). Add the potatoes to the curry and turn down to cook on a low heat for a further 5 minutes.
3. Lastly add the prawns and a handful of fresh coriander and stir through for no more than a couple of minutes. Serve with brown basmati rice and dress with extra coriander
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