Yield: 6 servings
Measure | Ingredient |
---|---|
20 \N | Floz coconut milk |
1 tablespoon | Fish sauce |
½ teaspoon | Salt |
1 teaspoon | Granulated sugar |
450 grams | King prawns; raw, shelled and |
\N \N | ; veined |
4 \N | Spring onions; sliced lengthways |
6 \N | Yellow chillies |
1 \N | Lemon grass stalk |
4 \N | Shallots; peeled and roughly |
\N \N | ; chopped |
4 \N | Garlic cloves; roughly chopped |
1 tablespoon | Fresh root ginger; skinned and roughly |
\N \N | ; chopped |
8 \N | Coriander seeds; dry roasted and |
\N \N | ; crushed |
1 teaspoon | English mustard powder |
½ teaspoon | Ground cumin |
½ teaspoon | Ground garam masala |
1 tablespoon | Brown sugar |
2 tablespoons | 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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Carlton Food Network
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