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A simple and tasty Thai red prawn curry with homemade curry paste. The roasted chillies will give a smokey flavour to the dish.
To make the red curry paste:
Toast off the coriander and cumin seed in a frying pan on a medium heat for a minute or so, just till the oils are activated and you can smell them. Put these in a mortar, or in your blender.
Roast the chillies on a gas stove (if you don't have one skip this step) till blackened, then rinse underneath the tap. You should already be getting wonderful roasted smokey smells from them now! Remove the seeds if you don't want the curry too hot, and add to your blender/mortar.
Separate the coriander stalks from the leaves. The stalks have a great flavour and are good for the paste base.
Add the chopped shallots, coriander stalks, garlic and ginger to the mortar/blender then blend/grind everything to a smooth paste.
For the curry:
Fry off the freshly made curry paste on low heat for around 5 minutes, to activate the flavours and cook off the garlic and shallots.
Add the coconut milk and stir into the paste, then add the fish sauce, palm sugar and vinegar/lime juice. Simmer for around 10 minutes to let the flavours build.
You'll need to thoroughly taste and balance the sauce when it's nearly ready, if it's too ascerbic from the vinegar, add more sugar, too spicy add more coconut milk, too sweet more salt, fish sauce or vinegar till you're happy with the balance.
Add the beans (optional).
Add the prawns and warm through for a couple of minutes.
Serve garnished with fresh chilli, coriander leaves, accompanied by Thai coconut rice or sticky Thai rice.
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