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30 December 2012,21:34 by
V.Chitralekha

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THAI PRAWN CURRY

This Thai prawn curry is cooked with raw prawns, coconut milk, brown sugar, basil leaves and other ingredients. With fish sauce, this exceptional dish becomes more palatable and appetizing. You can have this simple menu by simply following its instructed cooking methods.
Serves :
4

Preparation Time :
10 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Shell and devein the prawns, reserving the heads. Discard the hard top shell from the prawn heads and wash the heads thoroughly.
  • Put the coconut milk in a wok and heat to boiling. Add the curry paste and fry, stirring constantly, until thick and oily.
  • Stir in water, fish sauce, chili, palm sugar and lime leaves. Bring slowly to a simmer, stirring.
  • Add the prawn heads and cook, uncovered, stirring frequently, on a low heat until the heads are cooked and flavors mellow-about 15 minutes.
  • Add the shelled prawns and cook for 5 minutes more or until prawns change color and flesh becomes opaque.
  • Sprinkle with basil leaves and serve hot with white rice.

INGREDIENTS

  • 750 grams raw prawns
  • 250 ml canned coconut milk    
  • 2 tablespoons Thai Red Curry Paste
  • 4 teaspoons fish sauce
  • 2 fresh red chilies, seeded
  • 2 teaspoons palm sugar or brown sugar
  • 4 kaffir lime leaves
  • Few small basil leaves

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