June 14, 2006

Filed under: Uncategorized — ros @ 10:57 am

 

For the red curry paste

  • 1 tsp coriander seeds
  • 1 tsp coriander stems, chopped
  • 2 tsp cumin
  • 1/2 star anise,
  • 1/2 tsp ground cinnamon, 
  • 3 or 4 cloves 
  • quarter stalk lemongrass, cut into small pieces
  •  3-4 red chillies, with the stem and half the seeds removed,
  • 1/2 tsp black peppercorns, 
  • 1 tsp paprika 
  • 1 large garlic clove, crushed,
  • one large piece ginger (2 cubic inches), crushed,
  • 1/4 medium onion, finely diced.

Put the above ingredients in a blender and blend until smooth.

To make the curry

  • 1/2 medium onion, sliced,
  • curry paste (above) ,  
  • 1/2 can coconut milk,
  • 1-2 tbsp fish sauce,
  • 4 dry lime leaves
  • 1/2 peeled lemongrass stalk
  • juice of 1/2 lime
  • 200g cooked king prawns
  • Rice or noodles to serve 
  1. Fry the onion with the curry paste until starting to soften.
  2. Add the coconut milk and stir well.
  3. Add the lime leaves and lemongrass and allow to simmer for 5-10 minutes, until the sauce has thickened somewhat.
  4. Stir in the cooked prawns and the lime juice. Serve over rice or noodles.  

2 Comments »

  1. […] Once the spices were roughly ground, I made my red curry paste and then the red curry in the way I normally do, except this time I threw in my eggplants roughly ten minutes before I was ready to serve.   […]

    Pingback by Living to Eat! » Mini Green Eggplants — July 8, 2007 @ 6:46 pm

  2. Hi, sounds good, but how many portiions is the above recipe based on?

    Comment by Chef Renshai — December 6, 2008 @ 11:35 am

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