155
Ingredients
- 2 tablespoons vegetable oil
- 1 garlic clove, finely chopped
- 1 tablespoon red curry paste
- 200ml/7fl oz coconut milk
- 2 tablespoon Thai fish sauce
- 1 teaspoon granulated sugar
- 12 large raw prawns, peeled and deveined
- 2 kaffir lime leaves, finely shredded
- 1 fresh red chilli, deseeded and finely sliced
- 10 leaves fresh Thai basil, plus extra to garnish
- For the curry paste
- 3 dried long red chillies
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon freshly ground black pepper
- 2 garlic cloves, chopped
- 2 lemon grass stalks, chopped
- 1 kaffir lime leaf, finely chopped
- 1 teaspoon grated fresh root ginger
- 1⁄2 teaspoon salt
Instructions
- To make the curry paste, put all the ingredients into a blender or food
processor, and purée to a smooth paste, adding a little water if
necessary. Transfer to a bowl and reserve. - Heat a wok or frying pan over a medium heat. Add the oil and heat
until almost smoking. Add the garlic and fry until golden. Add the curry
paste and cook for a further minute. Add half of the coconut milk, the
fish sauce and the sugar. Stir well. The mixture should thicken slightly. - Add the prawns and simmer for 3–4 minutes until they turn pink. Add
the remaining coconut milk, the lime leaves and the chilli. Cook for a
further 2–3 minutes until the prawns are just tender. - Add the basil leaves, stir until wilted and transfer the contents of the
wok or pan to a large serving dish. Garnish with the extra basil, and
serve immediately.
