Prawn and coconut curry

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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