Thai King Prawn Curry

King Prawns cooked in a delicious Thai red curry sauce.

This is a quick and easy recipe to make a delicious Thai prawn curry, although you can substitute the prawns for chicken, pork, white fish or tofu if you are a vegetarian. Serve with boiled fragrant jasmine rice.

The authentic flavours come form a wonderful homemade curry paste, like all good Thai curries. There are quite a few ingredients in the paste, however they are perfectly balance and can be used in many other dishes. All the ingredients I use are easily obtained in Scotland from your local Asian supermarket, and increasingly your regular supermarket.

  For this recipe you only need half the paste, the other half can be stored in fridge for up to five days, or frozen for next time. You can also use the paste to marinade chicken before roasting, or as I did marinade tiger prawns then roast them in the curry paste – just amazing!

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Serves Two people

Preparation 10 minutes, cooking time 10-12 minutes

 

Ingredients and method

For the curry paste:

4 large red chillies – remove stalk  and seeds

6 bird eye chillies – remove stalk and seeds

3 red onions – peel, roughly dice

Thumb sized piece root ginger – peel, roughly chop

2 sticks lemongrass – bruise, remove outer husk and thinly slice

1 medium sized garlic bulb – peel each clove

2 tbsp. cashew nuts

Juice of 2 limes

2 lime leafs

2 tbps ketchup manis

2 tbsp. oyster sauce

1 tbsp. dark soy sauce

3 tbsp. vegetable oil

2 tbsp. coriander stalks

3 tbsp. desiccated coconut

3 tbsp. brown sugar

3 cardamom pods

3 cloves

Method: Use a mini blender or food processor to blitz all the ingredients into a smooth paste. Cutting the harder and more fibrous ingredients such as the ginger and lemongrass helps for a smoother paste. You can also do this the authentic Thai way by using a mortar and pestle – unfortunately due to my disabilities I can no longer do this.

You only need half the paste for this recipe, to store the other half either freeze it (does not effect the flavour like some claim) or store it in a refrigerated airtight container for up to 5 days.

For the main dish:

Half the curry paste

150-200ml coconut milk

50ml water

1 tbsp. vegetable oil

225g Raw king prawns – Shells removed, devein

1 large red chilli – remove stalk, thinly slice

6-8 large Mint leaves – bruise, thinly sliced

2 tbsp. roughly chopped coriander leaf

Method: Heat 1 tbsp. of oil in a wide deep frying pan or wok over a high heat. Add the curry paste, reduce heat to medium and stir fry for 6-8 minutes until the paste is very aromatic. If it begins to catch add a little of the water to loosen the sauce.

Add the water and 150ml coconut milk to the sauce along with the mint leaves, increase the heat until the sauce begins to boil then reduce to a simmer for 2-3 minutes. Taste test the sauce, add a little extra coconut milk if you wish but keep some to drizzle over the dish. Add the prawns and poach them in the sauce for 1-2 minutes, until they change from grey to pink and sauce starts to bubble again.

To complete the dish sprinkle the chopped coriander and sliced chillies on top, and drizzle a swirl of coconut milk on top (1-2 tbsp.). Serve straight away with some fragrant boiled jasmine rice.

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Thai King Prawn Red curry

Delicious curry made with a fresh homemade curry paste, with King Prawns, green beans and Thai herbs.

Like all good Thai curries the secret is using a fresh homemade paste. Don’t use the ones in jars from the supermarket, they simply don’t have the flavour. This recipe gives enough paste for two meals, simply store in the fridge for up to 5 days or freeze it – it defrosts well and doesn’t loose its flavour. I will feature a number of other recipes using this paste in the coming weeks.

The dish itself is very quick and easy to cook and will bring back those memories of Bangkok or sitting on a perfect Thai beach. I wish I was there now!

Serves two people

Preparation 15 minutes, cooking time approx. 15 minutes

Ingredients and method

For the curry paste

8 cloves garlic – peeled

thumb of ginger – peeled and slice thinly

2 large red chillies – remove stalk, keep seeds

4 red bird eye chillies – remove stalk keep seeds

Zest and juice of 1 lime

3 tbsp. vegetable oil

2 tsp tamarind paste

2 tsp shrimp paste

2 tbsp. fish sauce

1 tbsp. coriander stalks

4 dessert spoons brown sugar

3 dessert spoons desiccated coconut

6 black peppercorns

2 sticks lemongrass – bruise, remove outer husk, slice thinly

Handful of peanuts

8-10 Thai basil leafs – remove stalk

2 lime leafs

1 tsp chilli powder

1 tsp cumin powder

1 tsp turmeric powder

1 tsp coriander powder

Method: Use a mini chopper, food processor or mortar and pestle to pound into a smooth paste. Slicing ginger and lemongrass beforehand makes it much easier to form a smooth paste. Once a smooth paste has been formed separate into two even portions. As mentioned above the spare portion can be frozen or stored in an airtight refrigerated container for up to 5 days.

For the main dish

2 portions of jasmine rice – cook as per packet instructions

200g raw King prawns –  shell and head removed

200ml coconut milk

150ml water

70g fine green beans – cut into 4-5cm batons

2 tbsp. roughly chopped coriander leaf

4 spring onions (white part only) – slice diagonally into 4cm lengths

8-10 Thai basil leafs – remove stalk

1 lime – cut into wedges to garnish

Method: Start by frying the paste in a non stick pan, as there is oil in the paste there should be no need to add extra, if paste sticks to pan loosen with a little water rather than adding oil. As the rice takes a similar time start to cook it now as per packet instructions. Fry paste for 4-5 minutes until the paste moves round pan as a single mass, take care not to let paste stick to pan and burn. Add the coconut milk and the water and stir well until fully combined, bring to boil and simmer for 7-8 minutes. Add the green beans and the spring onion and simmer for a further 3-4 minutes, stirring occasionally. Add the raw king prawns to the sauce and poach them, bring back to a simmer and continue to cook until the prawns change from grey to pink. Remove from heat and serve immediately along with the cooked jasmine rice. Garnish the dish with the coriander, Thai basil and lime wedges.

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Thai Pork Schnitzel with red curry sauce

A breaded pork schnitzel fried in lemongrass flavoured oil, served on a bed of jasmine rice and covered in a red curry sauce.

Delicious crispy on the outside and juicy inside pork goes so well with a flavoursome red curry sauce. The curry sauce is a well balanced mixture of 22 ingredients!

A fusion of Austrian and Thai cuisine. My photos really don’t do this fantastic dish any justice – it was truly delicious. Please give it a try and you will see!

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Serves two people

preparation time 20 minutes, cooking 20 minutes

 

Ingredients

approx 390g Pork fillet – see instructions below

2 portions of rice – I used Jasmin but basmati or long grain also works

2 lime wedges – to serve

1 egg – lightly beaten in a bowl

flour – in a bowl to coat pork

Panko breadcrumbs – in a bowl to coat pork

2-3 sticks lemon grass – bruise with rolling pin

vegetable oil to shallow fry – 3-4cm depth in frying pan

Salt and pepper – to lightly season flour

For the pork – Cut in half, fold each half in parchment paper then using a rolling pin beat the pork fillet until it is flat and tender, so it is around 2cm thick. Give it a good beating as this will also tenderise the meat. Once flat coat each piece in flour, then dip in the egg then into the breadcrumbs making sue all sides are coated in breadcrumbs. Then dip back into the egg then back into the breadcrumbs, double dipping helps ensure a nice coating. Cover and set aside ready for cooking.

For the curry sauce:

100ml coconut cream – do not add this to the paste

2 sticks lemon grass – bruise, inner part only

Thumb ginger – peel, chop to make forming paste easier

Bulb garlic

3 large red chillies

1 medium red onion

3 Tbsp cashew nuts

3 lime leafs

1/2 tsp ground Cinnamon

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

3 green cardamom pods

4 cloves

1 tsp crushed chillies

2 dessert spoon brown sugar

1 desert chilli paste

3 dessert spoons desiccated coconut

2 Tbsp fish sauce

1 tsp shrimp paste

4 black peppercorns

3 dessert spoons vegetable oil

Method: Use a mini blender (or mortar and pestle) to form a smooth curry paste from the ingredients – do not add the coconut cream to the paste.

 

Cooking instructions

  1.  Start by making the curry sauce as this can be heat through just before serving. In a wok  and fry the curry paste over a high heat for 7-8 minutes, until it is aromatic and moves round an as a single mass. Many Thai chefs will fry the curry paste until it starts to split from the oil.
  2. Add the coconut cream, saving a small amount to drizzle over the final dish. Stir well then remove from heat and set aside.
  3. Cook rice as per packet instructions.
  4. Heat oil (approx 3cm deep) in a large flat frying pan. Place the lemon grass sticks in the oil as it heats so it flavours the oil. Heat over a high heat until the oil is sizzling hot and keep hob on high throughout the cooking.
  5. Add the pork schnitzle to the oil (lay it away from you to avoid oil splashes) and fry on each side for approx 3 minutes until the panko is golden brown and crispy. Remove the pork from the oil and drain on absorbent paper.
  6. Heat the curry sauce through. Place a bed of rice on the plate, the schnitzle on top then pour some sauce over the top. Serve with a wedge of lime and enjoy!