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

Scotty's salmon'n'scallop filo gateau with a capsicum dill buerre blanc

Scotty's salmon'n'scallop filo gateau with a capsicum dill buerre blanc

This superb and astonishingly easy recipe comes courtesy of Scotty Newcombe, chef at Lake Brunner Lodge in the South Island of New Zealand. Lake Brunner Lodge is one of those ideal retreats... > Read more

Elvis' Peanut Butter and Banana Sandwiches

Elvis' Peanut Butter and Banana Sandwiches

Nobody in their right mind would want to follow Elvis' eating regime, but every once in a while maybe you should live like a King. This was one of his favourite recipes and I got it off an oven... > Read more

Elsewhere at Elsewhere

THE ROLLING STONES; CROSSFIRE HURRICANE a doco by BRETT MORGEN (Shock DVD)

THE ROLLING STONES; CROSSFIRE HURRICANE a doco by BRETT MORGEN (Shock DVD)

In a voice-over at the end of the new, officially sanctioned but nonetheless ragged and candid Rolling Stones bio-pic Crossfire Hurricane, Mick Jagger says in a voice between amusement and... > Read more

THE ALMANAC; AN UNSPOKEN HISTORY OF NEW ZEALAND

THE ALMANAC; AN UNSPOKEN HISTORY OF NEW ZEALAND

Although no one is quite sure who first said, “History is written by the winners” (or the variants of that phrase), it's generally considered to be true. And it may well have... > Read more