Thai red prawn curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Pure chilli powder |
| 1 | tablespoon | Ground pure coriander |
| 1 | tablespoon | Finely chopped garlic |
| 1 | tablespoon | Galangal or pure ground ginger |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Grated lime rind |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | small | Onion; coarsely chopped |
| 1 | Stalk lemon grass; chopped | |
| 4 | tablespoons | Vegetable oil |
| 1 | 225 gram blo creamed coconut; (gluten free), | |
| ; dissolved in 250ml | ||
| ; (9 floz) hot water | ||
| ; (8oz) | ||
| 1 | teaspoon | Gluten free shrimp paste or anchovy paste |
| 500 | grams | Shelled prawns; (1 lb) |
| 1 | Cucumber; cut lenghways, | |
| ; seeded and cut into | ||
| 1 | Cm; ( 1/2 inch) moons | |
| Chopped fresh coriander leaves to garnish | ||
| Thai fragrant rice to serve; (gluten free) | ||
Directions
Put the first 10 ingredients into a food processor or blender and grind together to form a smooth paste. (You may need a little water to help).
In a wok or large pan, bring the dissolved coconut cream to the boil. Add the ground spice mixture and cook over a low heat for 10 minutes, until a film of oil appears around the edge of the pan.
Add the shrimp or anchovy paste, the prawns and the cucumber. Cook gently for 3-4 minutes if the prawns are cooked, or for 10 minutes if they are raw.
Stir well and garnish with the chopped coriander, serve immediately with Thai Fragrant rice.
Converted by MC_Buster.
NOTES : A tasty quick and easy supper with an authentic Thai flavour.
Converted by MM_Buster v2.0l.