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Dry prawn curry


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.

You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

More cold lager.

Featured in

Dec 2011

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