Sunday, December 30, 2012,10:52 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Preheat the oven to 180°C (350°F/Gas 4). Soak the chillies in hot water for 15 minutes. Drain, remove the seeds and chop the flesh.
  • Put the shrimp paste, peppercorns and coriander seeds on a foil-lined baking tray and bake for 5 minutes.
  • Blend the baked spices in a food processor with the remaining paste ingredients until smooth.
  • Remove 250 ml (9 fl oz/1 cup) thick coconut cream from the top of the tins (reserve the rest) and place in a large, wide saucepan or wok.
  • Heat until just boiling, then stir in 3 tablespoons of the curry paste. Reduce the heat. Simmer for 10 minutes, or until the mixture is fragrant and the oil begins to separate.
  • Stir in the seafood and remaining coconut milk and cook for 5 minutes.
  • Add the fish sauce, sugar and lime leaves and cook for 1 minute. Stir in half the basil and use the rest to garnish.


  • 10 large dried red chillies
  • 1 tablespoon shrimp paste
  • 1 tablespoon white peppercorns
  • 1 teaspoon coriander seeds
  • 2 teaspoons finely grated makrut (kaffir lime) zest
  • 10 makrut (kaffir lime) leaves, finely shredded
  • 1 tablespoon chopped coriander (cilantro) stem
  • 1 lemongrass stem, white part only, finely chopped
  • 3 tablespoons chopped fresh galangal
  • 6 garlic cloves, chopped
  • 10 red Asian shallots, chopped
  • 500 ml coconut milk
  • 500 grams raw large prawns (shrimp), peeled and deveined, tails intact
  • 500 grams scallops, without roe, membrane removed
  • 2 tablespoons fish sauce
  • 2 tablespoons soft brown sugar
  • 8 makrut (kaffir lime) leaves, finely shredded
  • 1 large handful Thai basil

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