Make your own homemade Thai curry paste for maximum flavour for this super aromatic prawn curry.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the Thai curry paste
- 6 garlic cloves, chopped
- 1 tbsp fresh root ginger or galangal, peeled and grated
- 5 Thai shallots, chopped
- 2 lemongrass stalks, outer skin removed and chopped
- 6 green chillies, chopped
- 1 bunch fresh coriander stalks
- 2 tsp shrimp paste
- 1–2 tbsp palm sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp ground turmeric
For the curry
- 2 tbsp vegetable oil
- 100ml/3½fl oz chicken stock
- 4 lime leaves
- 400ml/14fl oz coconut milk
- 50g/1¾oz green beans
- 50g/1¾oz mangetout
- 8 dried shiitake mushrooms, soaked in boiling water
- 300g/10½oz raw prawns, heads removed, shells removed, de-veined
- Thai fish sauce, to taste
- 1–2 limes, juice only
- 1 bunch fresh coriander, chopped
- 1 bunch fresh Thai basil
- 1 aubergine, diced
To serve
- steamed jasmine rice
- 100g/3½oz crispy shallots
Method
To make the Thai curry paste, add all the ingredients to a food processor and blend with some water until smooth.
To make the curry, fry half of the paste (save the other half for another day) in a sauté pan with the oil. Cook for a minute or so, then add the stock, lime leaves and coconut milk.
Simmer gently for 20 minutes, then add the aubergine, green beans, mangetout and the mushrooms.
After another 10 minutes, add the prawns then simmer gently for a further 4–5 minutes, until they are cooked through.
Taste and season with fish sauce and lime juice as needed.
To serve, stir the fresh herbs into the curry and serve with the rice and crispy shallots.
