Asian food recipes : Thai Food Recipes - Southern-style Prawn Curry

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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.

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Last Updated: 16/7/08