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Posts Tagged ‘Prawns’

  • 2 tsp Coriander seeds
  • 2 tsp Cumin seeds
  • 2 tsp Mustard seeds
  • ½ tsp Cinnamon
  • 1/4 tsp Chilli powder
  • 3 cardamom pods (seeds only)
  • 2 tbsp oil
  • 1 firm Pineapple, peeled, cored and cut into 1″ chunks
  • 1 Onion, grated
  • 5 cm Ginger, grated
  • 4 cloves Garlic, crushed
  • 2 tbsp tomato purée
  • 1 Pint Coconut Milk
  • 2 tbsp Red Curry paste
  • 2 tbsp Fish sauce (Nam Pla)
  • 1 tbsp Sugar
  • 2 Red Chillies (Chopped)
  • 500g Large King/Tiger Prawns

Method:

  • In a small frying pan, dry-fry the coriander, cumin and mustard seeds until fragrant, stirring often to prevent burning. Allow to cool.
  • Using a pestle and mortar, finely grind the dry-fried spices. Mix the ground spices with the cinnamon, chilli powder and cardamom.
  • Heat the oil in a wok or deep frying pan. Add the pineapple and stir-fry over a high heat for 2-3 minutes.
  • Add the spice mixture, onion, ginger, garlic, and tomato paste and mix in well. cook for 10 mins, add just enough water to prevent the mixture drying out and simmer, stirring often
  • Add half the Coconut milk to the boil & reduce then add the Red Curry paste & stir then add the fish sauce & sugar & cook for a minute.
  • Add the rest of the coconut milk & bring back to the boil & simmer until you have a thick curry sauce. Add the prawns just 3 minutes before serving. Garnish with chopped fresh tomato, Red Chillies coriander & lemon slices. Enjoy!

Serves 4
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