Dry prawn curry

AT A GLANCE

  • Serves 4 people

This is a quick and straightforward curry with an authentic South East Asian flavour. Mix in the herbs just before serving so they release their oils into the dish.

  • 200 gm golden shallots (about 8), thinly sliced
  • 30 gm ginger (6cm piece), finely grated
  • 3 garlic cloves, thinly sliced
  • 2 coriander roots, thinly sliced
  • 1 lemongrass stalk, white part only, finely chopped
  • 60 ml (¼ cup) peanut oil
  • 60 ml (¼ cup) coconut cream
  • 40 gm light palm sugar, finely grated
  • 8 fresh curry leaves
  • 1 tsp tamarind paste
  • 1.5 kg uncooked medium prawns, peeled, tails intact, deveined
  • 1 cup each (loosely packed) coriander, mint and Thai basil, coarsely chopped
  • To serve: lime wedges and steamed rice
01   Process shallots, ginger, garlic, coriander roots and lemongrass in a food processor, scraping down sides occasionally, until a fine paste forms, adding a little oil if necessary.
02   Heat remaining oil in a large saucepan over medium heat, add paste and stir occasionally until mixture is fragrant and starting to caramelise (7-8 minutes). Add coconut cream and stir occasionally until cream splits (4-5 minutes), then add palm sugar, curry leaves and tamarind paste and cook until fragrant (3-4 minutes). Add prawns, stir occasionally until just cooked through (4-5 minutes) and season to taste. Scatter with herbs and serve hot, with lime wedges and steamed rice.

Topics:

TAMARIND, MINT, PRAWNS, CORIANDER, BASIL, LEMONGRASS, SUMMER, GARLIC, MAIN, SHALLOTS, DRINK SUGGESTION, SEAFOOD, CURRY, ASIAN, GINGER

Recipe:

RODNEY DUNN

Photography:

PRUE RUSCOE

Styling:

LYNSEY FRYERS-HEDRICK , EMMA KNOWLES

Drinking Suggestion:

MORE COLD LAGER. , suggested by MAX ALLEN

FEATURED IN

Dec 2011

Dec 2011

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