Thursday, October 27, 2016

Thai Red Prawn Curry

Let's get the colors of food vibrant and exciting. Let's get going from green to red. Thai food of course specifically I am referring to (Thai Green Crab Curry & Yellow Chicken Curry). The color of their food colours obviously (Lamb Massaman Curry & Thai Vegetable Curry). The start to making? We make the curry paste (Thai Fried Chicken) and while at it, or before it or after it, prawns (Penang Mee Udang, Shrimp Pho & Hong Kong Wonton Noodle Soup) need cleaning don't forget. Thereafter, we getting cooking. Thai Red Prawn Curry. A revelation and role play of the punchy, kicking and explosion of sumptuousness. Yum.   
1/2 kg medium size prawns - de-vein, remove head, leave the tail on and pat dry
1 tsp turmeric powder
2 medium size tomatoes - finely chopped
1/4 cup thick coconut milk
Powdered palm sugar/Gula Melaka to taste
Some kaffir lime/limau purut leaves - shredded
1/2 tbsp fish sauce
1/4 cup oil
Salt for taste (taste first before adding)
1/2 cup water

For the sambal paste
3 dried red chillies
3 fresh red chillies
5 garlic
1/2 inch ginger
1 medium size red onion
1/2 inch roasted belacan/shrimp paste urry
1 large serai
**pulse/blend these ingredients with some water for a thick paste

Toss prawns with turmeric powder.
Set aside.
Heat oil.
Tip in sambal paste.
Simmer and cook till aromatic and oil splits.
Add tomato.
Stir in and pour water.
More water for more gravy please.
Simmer and cook to thicken.
Add prawns.
Season with palm sugar and fish sauce.
Stir and taste, then add salt if needed.
Simmer till prawns are almost cooked.
Pour in coconut milk and add kaffir lime leaves.
Stir a couple of times and dish out.
Note - do not overcook prawns, otherwise they will turn rubbery)

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