You may also like
Ingredients
- 1 kg medium green prawns
- 1 small onion
- 3 cloves garlic
- 4 dry red chillies
- 4 whole black peppercorns
- 2 tablespoons chopped fresh lemon grass
- 1 tablespoon chopped fresh coriander root
- 2 teaspoons grated lime rind
- 2 teaspoons cumin seeds
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 tablespoons oil
- 1 tablespoon oil, extra
- 2 tablespoons fish sauce
- 1 piece dried galangal
- 2 Kaffir lime leaves
- 2 cups coconut cream
Method
1. Peel and devein the prawns, leaving the tails intact. Roughly chop the onion.
2. Place onion, garlic, chillies, peppercorns, lemon grass, coriander root, lime rind, cumin seeds, paprika, coriander, salt and oil in small food processor bowl. Process until the mixture forms a smooth paste.
3. Heat extra oil in a pan. Add half the curry paste. Stir over heat for 30 seconds Add the fish, sauce, galangal, lime leaves and coconut cream; stir over heat until well combined.
4. Add the prawns and simmer, uncovered, for 15 minutes, or until prawns are cooked and sauce has thickened slightly. Serve with steamed rice.
