Jungle Curry of King Prawns

Jungle Curry of King Prawns

Method
SERVES 4, AS AN ENTREE
Jungle Paste

Place all ingredients into a large bowl. Mix in the bowl and in small batches place into a blender. Blend until it is a smooth paste. Repeat this until the entire mixture is blended.

Curry

Remove the king prawns from the chiller and peel them from the head down, keeping the head attached.

In a hot pan add a little oil. Add 4 tablespoons of the curry paste to the pan and fry it off until the colour goes from a light green to a deep green colour. This means the curry paste is cooked and will not have a raw aromatic taste.

Add in the prawns and toss to completely coat in the paste. Add about 300ml of chicken stock and poach lightly on a low heat (this will help to not overcook the prawns). The prawns should take around 3-4 minutes. After this time has passed, add another 1-2 tablespoons of fish sauce and a pinch of caster sugar for extra seasoning (if required). Squeeze in the juice of half of a lime to balance out the seasoning.

To Serve

As the curry cooks it will naturally thicken. Serve with a hot bowl of rice and some of the coriander left over from the stems.

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