Kaeng keo wan gung (green prawn curry)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Shallots, chop fine |
| 2 | tablespoons | Coriander leaves, chop fine |
| 1 | tablespoon | Lemon grass, chop fine |
| 1 | tablespoon | Curry powder (Thai green) |
| ½ | tablespoon | Garlic, chop fine |
| ½ | tablespoon | Ginger, chop fine |
| ½ | tablespoon | Galangal, chop fine |
| ½ | teaspoon | Chili paste |
| 1 | pounds | Prawns, peeled and de-veined |
| 1 | cup | Coconut milk |
| 1 | tablespoon | Lime leaves, shred |
| 1 | tablespoon | Fish sauce |
| 2 | cups | Thai eggplant |
| ½ | cup | Thai basil, shred |
Directions
Here's a few Thai Prawn recipes - one for soup and two curries. If you are not familiar with some of the ingredients, any Asian grocery store will be able to help you. Or email me if you have any questions. I got these recipes from "The Lemon Grass and Galangal Cookbook".
Blend or process shallots, coriander leaves, lemon grass, curry powder, garlic, ginger, galangal and chili paste. Add a little of the coconut milk and continue to blend until a smooth paste is formed. Heat wok. Add paste and stir fry 1 minute until aromatic. Add coconut milk, lime leaves and fish sauce, bring to a boil. Add eggplant and simmer 10 minutes until tender. Add prawns and cook 2 minutes until firm. Add thai basil, stir to mix and serve over rice.
Yield - 4 cups
Posted to EAT-L Digest 10 Sep 96 From: Serene Ong <sereneo@...> Date: Thu, 12 Sep 1996 03:54:41 +0700