Indonesian prawn curry
Serves 4
Ingredients:
Curry paste
1
1
/
2
tsp dried chilli flakes
4 stems of fresh lemon grass,
finely chopped
1 tsp ground ginger
1 large onion, finely chopped
1
/
4
tsp shrimp paste
Grated zest and juice of 1 lime
1
/
2
tsp paprika
1 pinch turmeric
2 cans coconut milk
110 (4 oz) creamed coconut
1
1
/
2
tsp sugar
3 tsp fish sauce
450 g (1 lb) prawns
2 tbsp fresh coriander, finely
chopped
2 spring onions, chopped
2 tbsp cornflour, mixed with a
little water
Method:
1. Place all of the curry paste ingredients in a
food processor. Process until a fine
consistency is achieved. Transfer the curry
paste into a solid container and then add the
coconut milk. Cover with foil and steam for 3
minutes at 100°C.
2. Stir in the creamed coconut, fish sauce and
cornflour. Steam for a further minute.
3. Remove from the steam oven and pass the
mixture through a sieve. Return to a solid
container. Add the remaining ingredients to
the coconut milk, cover, and steam at 95°C for
4–6 minutes.
4. Scatter the spring onions on the top to
garnish and serve with some Thai fragrant rice
(see p. 104) or Fragrant coconut rice
(p. 76).
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