Thai Prawn Curry

South African Country Life - - Country Chef -

Serves 4 • 16 tiger prawns, peeled and de­veined • 4 por­tions steamed rice (sushi or jas­mine) • boiled sea­sonal veg­eta­bles • fresh co­rian­der, springs onions and lime wedges to gar­nish

Curry Sauce

• 1 tbsp grated fresh gin­ger

• 1½ tsp gar­lic, crushed

• 2 tbsp tomato paste

• 125g fresh tomato, chopped roughly

• 125g onion, sliced

• 1 tbsp trea­cle sugar

• 2 tbsp peanut but­ter

• 2 tbsp red curry paste

• 400ml co­conut milk (1 can)

• 100ml chicken stock

• 2 tsp fish sauce


For the sauce, fry the onion in a medium pot till lightly caramelised. Add the rest of the in­gre­di­ents ex­cept for the fish sauce. Bring to boil and let sim­mer for 30 min­utes. Liq­uidise with hand blender. Add the fish sauce. Sea­son the prawns with salt and pan­fry in olive oil. Set aside. Place the steamed rice in four serv­ing bowls. Pour the curry sauce on the side of the rice. Place the prawns and veg­eta­bles on top of the rice. Gar­nish with co­rian­der, sliced spring onions, and a lime wedge.

Wine sug­ges­tion Stark-Condé Field Blend Es­tate White

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