Forget store-bought Thai curry pastes and make your own! This prawn curry features my Thai
Curry spice blend and a paste of garlic, ginger, onion, lemongrass, coriander leaves, red Thai
chillies and peanut oil.
600g green prawns
400g can coconut milk
2 Kaffir lime leaves
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar
2 large garlic cloves, finely chopped
1 tbsp ginger, finely chopped
1 onion, roughly chopped
2 tbsp lemongrass (white only), finely chopped
3 tbsp chopped coriander leaves
1 or more red chillies, finely chopped
2 tsp Spice Fusion Thai Curry blend
1 tbsp peanut oil
Combine curry paste ingredients and blend until smooth in a food processor or use a mortar and pestle.
Heat a saucepan then add the curry paste and lime leaves and fry off for 1 minute, stirring constantly.
Add coconut milk and simmer for 5 minutes on a low flame.
Mix in fish sauce, brown sugar and lime juice and prawns.
Bring to the boil, check seasoning, then simmer over low heat for 10 minutes or until prawns are tender.
Serve with jasmine rice.