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Southern-style Prawn Curry

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Southern-style Prawn Curry

Serves : 4
Preparation time : 30 minutes
cooking time : 15 minutes

Ingredients :

1 liter chicken stock or 2 chicken stock cubes in 1 liter boiling water
41/2 tablespoons Yellow Curry Paste (see below)
250g fresh medium prawns (about 12), peeled with tails intact, deveined
150g fresh or canned bamboo shoots, sliced
2 teaspoons sugar
3 tablespoons fish sauce
2 tablespoons tamarind juice

Yellow Curry Paste
2 stalks lemongrass, thick bottom part only, tough outer leaves discarded, sliced
5cm galangal root
2 cloves garlic
4 to 5 shallots
2 dried red chillies, soaked in warm water for 10 minutes to soften, deseeded and sliced
2 tablespoons turmeric powder.

Method :

To make the Yellow Curry Paste, grind the lemongrass and galangal root in a mortar or blender until fine. Add the garlic, shallots, dried chillies and turmeric powder and grind further to make a smooth, moist paste. This paste can be stored in an airtight container in the fridge for a month of in the freezer for 3 months.
Bring the chicken stock to a boil in a stockpot over high heat. Stir in the Yellow Curry Paste and mix well. Reduce heat to medium and simmer for 6 to 8 minutes. Add the prawns and bamboo shoots and cook until the prawns turn pink, 2 to 3 minutes. Season with the sugar, fish sauce and tamarind juice. Mix well before removing from heat. Serve with steamed rice.

Thai Food Recipes
Pineapple Fried Rice, Pork Salad with Ginger Dressing, Beef Curry with Pineapple and Eggplant, Spicy Steamed Fish Parcels, Thai Stewed Beef, Thai Sweet and Sour Prawns, Fish in Fragrant Green Peppercorn Curry, Hot and Sour Seafood Soup, Pan-fried Fish with Tom Yam Sauce

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