Name: Dry prawn curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 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 peanut oil (¼ cup); 60 ml coconut cream (¼ cup); 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

Dry prawn curry

Australian Gourmet Traveller recipe for dry prawn curry.

Serves 4

Prep

20M

Cook

25M

Total

45M

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.

Ingredients

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 peanut oil (¼ cup)

60 ml coconut cream (¼ cup)

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

Main

1.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.

2.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.