I am a big fan of spicy food (especially Thai) but have never cooked any that does not involve pre-mixed curry paste. Making my own curry paste has always been on my to-do list, but I am put off by the long list of ingredients required. This Thai Red Curry Prawns recipe is a great recipe for me to start with since I do know all the ingredients. Besides, it looks so good that I had to have some!
The list of ingredients for the curry paste is fairly straight forward and easily available.
Even as I was blending the paste in my mixer, I could smell the wonderful spicy fragrance from the various ingredients. I am so proud of my first bowl of home-made curry paste! My mouth was already watering when I was cooking this. Right after it was ready, I did not even wait for meal time but immediately scooped some of the sauce over rice and ate it up! The prawns went well with this curry, but I think chicken would be great too.
What I would do differently next time is blend all the ingredients into a fine paste (the recipe recommends leaving it coarsely blended for texture). I had to remove some lemongrass bits as it was too hard to chew. Alternatively, one can sieve out the bits before serving the dish. This is really a fragrant and scrumptious recipe which is easy to make at home and tastes like a restaurant meal.
1 stalk lemongrass, outer leaves and tough ends trimmed
½ long red chilli
1 clove garlic, peeled
2 kaffir lime leaves
Bunch coriander, roots and stems
3 tablespoons capsicum, chopped
1 teaspoon tomato puree
2 teaspoons fish sauce
1 cm fresh ginger, peeled
1 teaspoon sesame oil
1 tablespoon olive oil
4 king prawns, unshelled
100 g sugar snap peas, ends removed
200 g tiger prawns, peeled, deveined
150 g tin coconut milk
1 lime, cut into wedges
½ cup steamed rice
Cook rice in boiling water or in rice cooker.
For curry paste, bash lemongrass stalks with the side of a knife and place in a food processor with chilli, garlic, lime leaves, coriander roots and stems, capsicum, tomato puree, fish sauce, soy sauce, ginger and sesame oil. Process, but do not make into a paste, allowing the paste to retain some texture.
For curry, drizzle olive oil into a hot frying pan and add the unshelled king prawns. Fry for one minute and add a tablespoon of the curry paste. Fry for one more minute.
Reduce to a medium heat, drizzle with olive oil and add the sugar snap peas and tiger prawns.
Spoon in the remaining curry paste and stir fry for a minute before adding coconut milk. Simmer over low heat to melt down coconut milk.
To serve, garnish with coriander leaves and lime wedges and steamed rice on the side.