Betty's Quick Thai Prawn Curry
Serves: 2 Preparation: 10-15 min Cooking: 10 min
- Wheat free
- Gluten free
- Dairy free
- Low glycemic load
Here's a quick trip to Thailand in one very simple curry.
|1 tbsp||vegetable oil|
|2||cloves of garlic, finely chopped|
|1 tbsp||Thai red curry paste|
|2cm||square of fresh ginger, peeled and slivered|
|12||fresh basil leaves|
|3||kaffir lime leaves, slivered|
|1 tbsp||roasted peanuts, crushed|
|1||squeeze lime juice|
|2 tsp||nam pla (fish sauce)|
|1||large red chilli, finely sliced|
HOW TO DO IT
- In a wok or a pan heat the oil and fry the garlic until it just begins to brown. Add the curry paste and stir in well, until you can really smell it.
- Add 100ml of the coconut milk and bring to the boil. Add the water and bring back to the boil, then add the rest of the coconut milk and bring to the boil again. (Lots of boiling.) Add the sugar and nam pla and stir in well.
- Add the ginger, basil, 2 of the lime leaves and the peanuts, one ingredient at a time, stirring well after each addition. Then stir in the prawns. They will turn pink when they are cooked through – in no more than a minute or two.
- Add a squeeze of lime, then turn out on to a serving dish. Garnish with the slivered chili, the last lime leaf and a few leaves of basil. Serve with jasmine rice.
TIPS & TRICKS
- When you buy your curry paste, make sure you get a good one. Kay recommends the Mae Ploy brand.
- Remember that chillies freeze really well, so don’t worry if you have to buy a whole pack. Just freeze them for next time. The same goes for lime leaves – pop them into a plastic bag and freeze them too, and coconut milk: freeze it in an ice cube tray.