Prawn & coconut curry

Yield: 6 Servings

Measure Ingredient
20.00 \N Floz coconut milk
1.00 tablespoon Fish sauce
½ teaspoon Salt
1.00 teaspoon Granulated sugar
450.00 gram King prawns; raw, shelled and
1.00 \N ; veined
4.00 \N Spring onions; sliced lengthways
6.00 \N Yellow chillies
1.00 \N Lemon grass stalk
4.00 \N Shallots; peeled and roughly
1.00 \N ; chopped
4.00 \N Garlic cloves; roughly chopped
1.00 tablespoon Fresh root ginger; skinned and roughly
1.00 \N ; chopped
8.00 \N Coriander seeds; dry roasted and
1.00 \N ; crushed
1.00 teaspoon English mustard powder
½ teaspoon Ground cumin
½ teaspoon Ground garam masala
1.00 tablespoon Brown sugar
2.00 tablespoon Sesame oil

YELLOW CURRY PASTE

Place half the coconut milk into a pan or wok and bring to the boil.

Make the curry paste. Add all the ingredients to a food processor and blend to a smooth paste. Store in a clean jar and keep in the refrigerator until ready for use.

Add the curry paste to the coconut milk and stir in well. Simmer for 5-10 minutes. Add the fish sauce, salt, sugar and the remaining coconut milk and simmer for a further 5 minutes. Add the prawns and spring onion and simmer for 3-4 minutes (do not overcook the prawns).

Sprinkle with the lime juice and serve.

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