Prawns in red curry sauce

November 12th, 2006

20-24 prawns, deveined
2 lemons
1½ cups coconut, scraped
Salt to taste
5 cloves garlic, crushed
2 fresh red chillies, stemmed, finely sliced
1 tbsp fish sauce (Nampla)
1 tbsp oil
1 tsp sugar
3 Kaffir lime leaves
7-8 basil leaves, hand torn
For red curry paste
1 medium onion, roughly chopped
4 cloves garlic, roughly chopped
8 – 10 whole dry red chillies
4 inch piece lemon grass, roughly chopped
2 tsp coriander seeds
1 tsp cumin seeds
6 black peppercorns
Salt to taste

Squeeze lemons and set juice aside. Add one and a half cups of warm water to scraped coconut, grind and remove coconut milk. For red curry paste grind together onion, garlic, red chillies, lemon grass, coriander seeds, cumin seeds, black peppercorns and salt to a fine paste.
Take prawns in a bowl. Add salt, one tablespoon of lemon juice and one tablespoon of red curry paste and mix. Add half the crushed garlic, half a tablespoon of fish sauce and mix. Heat oil in a pan and add the remaining crushed garlic, fresh red chillies, marinated prawns and sauté for two minutes. Add a little water and bring to a boil.
Add the remaining red curry paste and bring to a boil again. Add coconut milk, salt, sugar and mix. Add lime leaves, the remaining fish sauce and mix.
Add basil leaves torn with hands and the remaining lemon juice. Mix and serve hot.





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