Tuesday, 6 July 2010

Thai Prawn Curry

Serves 4

For the paste

1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 green chillies, de-seeded
3 tsp grated fresh ginger
3 cloves garlic
3 stalks lemongrass, finely chopped
Large bunch coriander
Zest of 1 lime
Juice of 2 limes
2 tbsp sunflower oil

Other ingredients

2 tbsp sunflower oil
200g green beans
400ml coconut milk
3tbsp soy sauce
300g raw prawns, peeled and de-veined

Add all the paste ingredients to a food processor and blend to a thick smooth paste.

Heat the oil in a wok until it is very hot then add the beans and stir fry for 1 minute.

Add the curry paste and coconut milk and bring to the boil.  Lower the heat and simmer for 6 minutes to reduce and thicken the sauce.

Add the prawns and stir for 4-6 minutes.  If the sauce is too thick add a little water.  If it is too thin reduce it over a moderate heat for a couple of minutes.

Serve with Basmati rice.

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