creamy prawn curry

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Cooking receipe to make creamy prawn curry under category General Recipes. You may find some video clips related to this receipe below.

creamy prawn curry

thai

1kg medium green prawns

1 medium onion finely chopped

2 tablespoons vegetable or peanut oi1

1 teaspoon chopped garuc

1 teaspoon chopped ginger

1 large red chilli seeded and chopped

1 tabespoon finely chopped lemon grass root

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon shrimp paste (see note)

400ml coconut cream

1 teaspoon tamarind concentrate

2 tablespoons fish sauce

1 small bunch fresh coriander

Peel the prawns leaving the tail and last section of shell in place.

Cut deeply along the back of each prawn remove the dark vein and press the prawns flat as if preparing prawn cutlets.

Cook the onion in the oil until very well coloured.

In a spice grinder food processor or mortar grind the onion garlic ginger chilli and lemon grass to a smooth paste.

Add the coriander turmeric and shrimp paste and grind again to a paste adding a little oft the coconut cream.

Cook the ground seasonings in the pan used to fry the onions for about 5 minutes.

Add the coconut cream and tamarind.

Bring almost to the boil reduce heat and simmer while continually stirring for about 5 minutes.

Add 3/4 cup water and the prawns with fish sauce and cook for 3 minutes.

Pick off the coriander leaves add to the curry and serve at once over rice.

Note. Shrimp paste gives a much better flavour if roasted before use. Wrap in a piece of aluminium foil and cook for 2 minutes on each side in a dry wok. Always store shrimp paste in a tightly sealed jar in a dark corner of your spice cupboard.

Hint. Removing the seeds makes chillies milder.Use rubber gloves when working with chillies and wash gloves and hands afterwards with soap and water.

Serves 4

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