Green curry of prawns
For the curry paste
5 coriander seeds
5 cumin seeds
5 white peppercorns
6 wild green (bird's eye) chillies, chopped
3 fresh long green chillies, seeded and chopped
2 lemongrass stems, pale part only, tough outer leaves removed, chopped
2 tbsp chopped fresh galangal
10 red Asian shallots, chopped
5 garlic cloves, chopped
3 coriander roots, scraped and chopped
1 tbsp chopped fresh turmeric
Finely grated zest of 1 makrut lime
1 tsp Thai shrimp paste, wrapped in foil and roasted until fragrant
For the prawn curry
250 ml coconut cream
3 tbsp vegetable oil
6 makrut lime leaves
80ml fish sauce
1 tbsp grated palm sugar (jaggery)
500ml coconut milk
8 raw large king prawns, peeled and deveined
4 wild green (bird's eye) chillies, lightly crushed
3 fresh long red chillies, halved lengthways and seeded
10 Thai pea aubergines
5 apple aubergines, quartered
12 sweet Thai basil leaves
Serves
4 or 8 as part of shared Asian banquet
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Fish, Vegetables, Spice
Recipe Type
Dinner, Family Dinners
Level of Difficulty
Easy