Green Thai prawn curry

Simon Rimmer's wonderful home-made curry paste makes a spicy and spectacular starting point for this temptingly fragrant Thai prawn curry
By Simon Rimmer
Green Thai prawn curry
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

main

  • 10 black peppercorns
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 10 green chillies, roughly chopped
  • 5 shallots, roughly chopped
  • 2 clove garlic
  • 2cm knob ginger
  • 6 stalks of lemongrass, roughly chopped
  • 12 lime leaves
  • pinch of cinnamon
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tsp chilli oil
  • 1 tbsp palm sugar

For the curry:

  • 3 tbsp olive oil
  • 450 g raw king prawns, peeled and deveined
  • 1 stalk of lemongrass, bruised and roughly chopped
  • 250 ml coconut milk
  • 4 lime leaves
  • 1 tsp fish sauce
  • ½ cucumber, deseeded and cut into batons
  • 10 basil

To serve:

  • 225g cooked Thai jasmine rice
  • 2 limes, cut into wedges
  • small bunch of fresh coriander, roughly chopped

Method

1. Make the curry paste. Toast the peppercorns, cumin and coriander seeds in a frying pan over a low heat until fragrant. Grind them in a mortar and pestle. Transfer the spices to a blender; add the remaining paste ingredients and blitz until smooth. This will take a good 5 minutes or so.

2. To make the curry, heat the olive oil in a large saucepan over a low heat and add 4 good tablespoonfuls of curry paste. Cook gently, until the paste becomes fragrant.

3. Add the prawns, lemon grass and lime leaves and cook for about 5 minutes, until the prawns turn pink. Add coconut milk and bring to boil. Simmer for 5 minutes.

4. Stir in the fish sauce, cucumber and basil. Serve immediately, with Thai Jasmine rice, lime wedges and fresh coriander.

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