EAT THIS: PRAWN RED CURRY

Kim Kaewkraikhot is co-owner of, and chef at, Chaophraya in Newcastle. Here, she shares her recipe 
for one of Thailand’s favourite comforting dishes…
RED PRAWN CURRY

INGREDIENTS:Chaopraya chef KIM

200g prawns
450ml coconut milk
4 red chillies
2 tsp palm sugar
2 tsp fish sauce
2 tsp vegetable oil
10 basil leaves
A handful of vegetables (such as green beans)

FOR THE CURRY PASTE…

4 red chillies
2 shallots
2 lemongrass stalks
1/4 galangal
2 cloves of garlic
1 tsp of salt
1 tsp of shrimp paste
4 kaffir lime leaves

METHOD:

Using a pestle and mortar, crush and mix together your curry paste ingredients until it forms a thick, red paste.

Put a medium-sized pan on medium heat, add oil and stir in your curry paste until it becomes fragrant.

Reduce the heat to low and gradually add in your coconut milk a little at a time, while stirring, until a red oil surfaces.

While the curry is boiling, add the prawns. Cook  for 10 minutes until the prawns are throughly cooked, then add your vegetables.

Add the fish sauce, salt, sugar, red chillies and basil, while stirring, for a few seconds to warm them through.

Turn off the heat and serve in a bowl, over jasmine rice.


chaophraya.co.uk/newcastle

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