Recipe of the Day
Sep. 19th, 2007 11:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundChuu Chee Kung (Thai Prawn Curry)
Ingredients
400g Fresh prawns
2 tbsp Thai red curry paste
3 cups Coconut milk
3 Red spur chillies, sliced diagonally
2 Kaffir lime leaves, finely shredded
1/2 cup Sweet basil
2 tbsp Palm sugar
3 tbsp Fish sauce
Sprig of sweet basil and carved red chilli for garnish
Preparation
Wash, shell and de-vein the prawns, leaving the tail on.
In a wok heat 1 cup of coconut milk over medium heat until the oil surfaces, add the curry paste, stir constantly for 2 minutes until fragrant. Gradually add the remining coconut milk. When the mixture starts boiling, add the prawns and cook until done (when they turn pink).
Season to taste with fish sauce and sugar, stir lightly to combine. Then turn off the heat.
Transfer to a serving dish, garnish with shredded kaffir lime leaves, red chillies and sweet basil leaves. Serve with steamed Thai jasmine rice.
Ingredients
400g Fresh prawns
2 tbsp Thai red curry paste
3 cups Coconut milk
3 Red spur chillies, sliced diagonally
2 Kaffir lime leaves, finely shredded
1/2 cup Sweet basil
2 tbsp Palm sugar
3 tbsp Fish sauce
Sprig of sweet basil and carved red chilli for garnish
Preparation
Wash, shell and de-vein the prawns, leaving the tail on.
In a wok heat 1 cup of coconut milk over medium heat until the oil surfaces, add the curry paste, stir constantly for 2 minutes until fragrant. Gradually add the remining coconut milk. When the mixture starts boiling, add the prawns and cook until done (when they turn pink).
Season to taste with fish sauce and sugar, stir lightly to combine. Then turn off the heat.
Transfer to a serving dish, garnish with shredded kaffir lime leaves, red chillies and sweet basil leaves. Serve with steamed Thai jasmine rice.
