A spicy, peanut-ty Thai curry filled with big, juicy prawns
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
1/2tspground white pepper
1Tbspshallots, finely chopped **
3Tbspunsalted peanuts **
3TbspThai Red Curry paste **
2Tbsppeanut or canola oil **
400mlcan of coconut milk *
600graw prawn meat
270mlcan of coconut cream *
1Tbsppalm sugar **
2Tbspfish sauce **
3kaffir lime leaves, sliced very finely
1can bamboo shoots
1handful of bean sprouts
Rice or roti to serve
In a pestle and mortar pound together the spices and shallots. Add the peanuts and pound to grind them up too. Add the red curry paste and mix together thoroughly.
Heat the oil in a wok over high heat and fry the mixed curry paste for a minute or so until nice and fragrant. Add in the coconut milk and let the mixture boil until it is reduced to about half.
Add the prawn meat and cook, stirring, for 2 minutes. Add the green beans and cook for another minute.
Add in the rest of the ingredients (coconut cream, palm sugar, fish sauce, kaffir lime leaves, bamboo shoots and bean sprouts) and stir for a minute or two until everything is heated through and cooked to your liking. If the sauce becomes too thick, you can add a little water or more coconut milk to thin it out a little.
Taste the sauce and season with a little more fish sauce if required (be careful as it is quite salty).
Serve immediately over rice and / or with some roti on the side
* I used light versions of both the coconut milk and coconut cream ** I use an Australian standard 20ml tablespoon