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 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
- 1Process 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.
- 2Heat 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.
Drink Suggestion: More cold lager. Drink suggestion by Max Allen