Prawns in Red Curry Sauce

 |   |  1 min read

generic thai music
Prawns in Red Curry Sauce

Cannot tell a lie, I borrowed this one from a CD-cum-recipe set in the generic series called The Ideal . . . Dinner Party, and you fill in the gap there with Thai, Chinese, Indian, Italian, Mexican or French.

The accompanying CD is gentle dinner party ambient music which refers too those regions. The chef whose name is attached to the series is Bettina Samain and with the Thai one she offers recipes for spicy sweet corn patties, steamed vegetable with noodles and peanut sauce, this one (Panang Goong) and baked coconut pudding.

A whole themed dinner party right there, with a soundtrack!

All recipes serve four. 

INGREDIENTS 

1 tbsp vegetable oil

1 red chilli deseeded and finely sliced

1lb/500g shelled king prawns (uncooked)

1 stalk lemon grass

1 red bell pepper sliced into strips

1 tbsp fish sauce

6 spring onions cut in diagonal slices

2tbsp thai red curry paste

8 fluid oz/250ml coconut milk

1 inch/2.5cm stem ginger root finely grated

1 tbsp fresh chopped coriander

METHOD 

Heat the oil ln a large preheated wok, on a medium heat until hot.

Stir fry the spring onions, red bell pepper and red chilli gently until softened. Approx 2 minutes.

Bruise and split the lemon grass stalk using a rolling pin and add this to the wok, along with the ginger, coconut milk, red curry paste and fish sauce.

Heat the curry until almost boiling.

Now add the chopped coriander and the cleaned, shelled prawns. Making sure that the black vein that runs along the prawn is removed.

Cook gently for 7-9 minutes until the prawns have turned pink and become tender.

Serve hot with fragrant Thai jasmine rice.

Have a decent Thai beer handy, play the CD.


Share It

Your Comments

post a comment

More from this section   Recipes articles index

Dee's classic Kiwi cheese rolls

Dee's classic Kiwi cheese rolls

Dee says having spent the first 10 years of her life in Southland, every Kiwi should experience the warming delights of cheese rolls. Winter is a comin' on folks and Dee recommends this simple... > Read more

Pollo Adobo (chicken, Filipino style)

Pollo Adobo (chicken, Filipino style)

Alan offers this alarmingly simple recipe for a chicken dish from the Philippines. Couldn't be easier -- or more tasty. INGREDIENTS 4 skinned chicken breasts 1 cup water 1 cup white... > Read more

Elsewhere at Elsewhere

JIMI HENDRIX (2000): A slight return to the Experience

JIMI HENDRIX (2000): A slight return to the Experience

To fully appreciate the impact Jimi Hendrix had, you need to forget the decades of myth-making and t-shirts since his death. Try to imagine the music world in 1966. When Jimi... > Read more

JYOSNA/JYOSHNA PROFILED (2014): When the spirit moves

JYOSNA/JYOSHNA PROFILED (2014): When the spirit moves

I first met Jyosna LaTrobe in January '91 after the release of her cassette Reign of Love which I had reviewed for the Herald. I was aware of who she was – she'd been a founding member of... > Read more