Lemongrass prawn and pea curry

prep + cook time 45 minutes | serves 4
Making your own curry paste from scratch is simpler than you may think and will bring vibrancy and freshness to this fragrant Thai curry. This stunning dish is sure to enliven the tastebuds and impress your guests. Serve with steamed jasmine rice.
1 tbsp vegetable oil
2 cups (500ml) chicken stock
1 cup (250ml) coconut milk
1 tbsp fish sauce
2 tbsp brown sugar
2 tbsp lime juice
800g uncooked medium tiger prawns
1 cup (120g) frozen peas
salt and freshly ground black pepper
1 lime, cut into wedges
lemongrass curry paste
10cm stick fresh lemongrass (20g)
6cm piece fresh ginger (30g)
1 bunch fresh coriander (100g), with roots attached
1 fresh small Thai green chilli, coarsely chopped
2 shallots (50g), coarsely chopped
2 garlic cloves, coarsely chopped
2 tbsp water
1 Make the lemongrass curry paste. Trim the lemongrass; chop coarsely. Peel the ginger; slice thickly. Wash the coriander roots and stems; chop coarsely (you need 2 tablespoons). Pick 1 ⁄ 4 cup (4g) of coriander leaves; reserve remaining leaves for serving. Blend or process the lemongrass, ginger, coriander root and stem mixture, coriander leaves, chilli, shallot, garlic, and water until smooth, or pound all these ingredients to a paste in a mortar and pestle.
2 Heat the oil in a large saucepan; cook the curry paste, stirring, until fragrant. Add the stock, coconut milk, fish sauce, sugar, and lime juice; simmer for 5 minutes.
3 Meanwhile, shell and devein the prawns leaving the tails intact. Add the prawns and peas to the pan; simmer for 3 minutes or until the prawns change colour. Season with salt and pepper to taste.
4 Sprinkle the curry with the reserved coriander leaves; serve with lime wedges.

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