Thai Red Curry
A well balanced blend of spices and chillies make up for this Thai staple
Ingredients
1 large sweet potato, washed, peeled and diced into large chunks (1inch)
300g King prawns, peeled and deveined
100g Baby corn, cut into bite size pieces
100g sugar snaps
100g pea aubergines
1 can of coconut milk, 400ml
4 kaffir lime leaf (tear off stem)
50g coriander, leaves picked/rough chopped
10 leaves Thai basil, torn
1 x red chilli, sliced
4 tbsp fish sauce
2 tsp sugar
Oil for frying
Curry Paste
5 fresh red chillies
5 dried red chillies, soaked in hot water and drained when soft
4 Thai Shallots, finely chopped
1cm piece of fresh turmeric
2 cloves of garlic, finely chopped
30g chopped galangal, finely chopped
2 stalks of lemongrass, finely chopped
30g of lesser ginger, finely chopped
1 tsp shrimp paste
4 kaffir lime leaves, finely chopped
50g coriander, chopped
1 tsp cumin
1 tsp coriander seeds
1 tbsp of paprika, for a deep red colour
Method
Preparation (Curry Paste)
Crush the cumin & coriander seeds in a pestle & mortar until finely ground
Add garlic, fresh & dried red chillies into the mortar and pound well
Add lemongrass, galangal, coriander, kaffir lime peel, and pound well
Add shallot, lesser ginger and pound well
Add shrimp paste and pound until smooth. Add the paprika
Cooking
Put the oil into a saucepan over low heat
Add the red curry paste and stir continuously until fragrant
Add sweet potato, pour the top 1/3rd of a can of coconut milk and stir constantly until simmering point is reached.
Add the remaining coconut milk and bring to the boil
Add the kaffir lime leaves, aubergines, sugar snaps and baby corn stirring occasionally
Add the prawns and cook until they change from opaque to pink, usually 2-3 minutes.
Season to taste with fish sauce and sugar,
Add the coriander or Thai basil
Pour into a bowl and decorate with red chillies
1 large sweet potato, washed, peeled and diced into large chunks (1inch)
300g King prawns, peeled and deveined
100g Baby corn, cut into bite size pieces
100g sugar snaps
100g pea aubergines
1 can of coconut milk, 400ml
4 kaffir lime leaf (tear off stem)
50g coriander, leaves picked/rough chopped
10 leaves Thai basil, torn
1 x red chilli, sliced
4 tbsp fish sauce
2 tsp sugar
Oil for frying
Curry Paste
5 fresh red chillies
5 dried red chillies, soaked in hot water and drained when soft
4 Thai Shallots, finely chopped
1cm piece of fresh turmeric
2 cloves of garlic, finely chopped
30g chopped galangal, finely chopped
2 stalks of lemongrass, finely chopped
30g of lesser ginger, finely chopped
1 tsp shrimp paste
4 kaffir lime leaves, finely chopped
50g coriander, chopped
1 tsp cumin
1 tsp coriander seeds
1 tbsp of paprika, for a deep red colour
Preparation (Curry Paste)
Crush the cumin & coriander seeds in a pestle & mortar until finely ground
Add garlic, fresh & dried red chillies into the mortar and pound well
Add lemongrass, galangal, coriander, kaffir lime peel, and pound well
Add shallot, lesser ginger and pound well
Add shrimp paste and pound until smooth. Add the paprika
Cooking
Put the oil into a saucepan over low heat
Add the red curry paste and stir continuously until fragrant
Add sweet potato, pour the top 1/3rd of a can of coconut milk and stir constantly until simmering point is reached.
Add the remaining coconut milk and bring to the boil
Add the kaffir lime leaves, aubergines, sugar snaps and baby corn stirring occasionally
Add the prawns and cook until they change from opaque to pink, usually 2-3 minutes.
Season to taste with fish sauce and sugar,
Add the coriander or Thai basil
Pour into a bowl and decorate with red chillies