AT A GLANCE
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.
|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.|
MORE COLD LAGER. , suggested by MAX ALLEN