Thai Prawn Curry
A light prawn meal inspired by the tastes of Thailand – lime & coriander with a hint of chilli in a coconut cream sauce.
- PREPARATION/COOKING TIME – 30 minutes
- DIFFICULTY – moderate
- SERVES – 4
- 200g rice noodles
- 1 red chilli
- 1 teaspoon chopped ginger
- 2 cloves garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon nutmeg
- 1/2 teaspoon turmeric
- 2 tablespoons palm sugar (can substitute brown sugar)
- 2 kaffir live leaves, snipped into small pieces – discard the stem
- 1 tablespoon tomato sauce
- 400g can coconut cream
- 1 kg green king prawns
- 3.5 tablespoons fish sauce
- 1 tablespoon lime juice
- 1/3 cup coriander leaves
- 2 tablespoons chopped shallots
- Lime wedges
Place noodles in a large, heatproof bowl. Cover with boiling water and stand for about 12 minutes (until softened). Drain and set aside.
Peel prawns using the Ezy Aussie Prawn Peeler because it will remove the vein for you and make the job much easier.
Combine chilli, ginger, crushed garlic, ground coriander, ground cumin, nutmeg, turmeric, palm sugar, kaffir live leaves, tomato sauce and coconut cream in a food processor, and process until smooth.
Pour into saucepan and bring to the boil. Reduce heat and simmer for 10 minutes until mixture thickens slightly.
Increase heat to medium and add prawns. Cook for 2 to 3 minutes until prawns turn pink. Add fish sauce and lime juice.
Divide noodles between bowls and spoon curry on top. Garnish with chopped coriander and shallots. Serve with lime wedges.