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 gmgolden shallots (about 8), thinly sliced30 gmginger (6cm piece), finely grated3garlic cloves, thinly sliced2coriander roots, thinly sliced1lemongrass stalk, white part only, finely chopped60 ml (¼ cup)peanut oil60 ml (¼ cup)coconut cream40 gmlight palm sugar, finely grated8fresh curry leaves1 tsptamarind paste1.5 kguncooked medium prawns, peeled, tails intact, deveined1 cupeach (loosely packed) coriander, mint and Thai basil, coarsely choppedTo serve:lime wedges and steamed rice
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.
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.