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