Ingredients
- Curry Paste
- 15 dried red chilli, cut in half, seeds removed
- 5cm piece of lemon grass, chopped
- 1tblspn galangal, chopped and grated (or ginger)
- 4 large garlic gloves, peeled
- Stalks and stems from one small bunch coriander
- 2 red shallots, peeled and cut in half
- 1tspn ground coriander
- 1/2tspn ground cummin
- 1tblspn shrimp paste (from jar)
- Zest half a small lime
- Curry
- 2tblspn canola oil
- 600ml coconut cream
- 250ml chicken stock
- Juice of half a small lime
- 1tblspn fish sauce
- 1tblspn sugar
- 5 kaffir lime leaves, veins removed and sliced finely
- 120g snow peas, sliced into large pieces on an angle
- 600gm cooked and peeled prawns
- 6tblspns curry paste
Curry Paste
Place the chopped chillies in a large bowl and pour over them 2 cups of freshly boiled water. Leave to soak for a good 30 minutes. Drain and reserve the soaking water.
Place all curry paste ingredients into a blender along with 1/4 cup of the chilli soaking water and blitz until a smooth paste is formed. Add a little more of the chilli soaking water of needed to form a smooth paste.
Curry
Heat oil in a heavy base fry pan and add curry paste and cook over medium heat for 2 – 3 minutes.
Add chicken stock and stir through cooking rapidly over high heat until the liquid reduces by half. Add coconut cream, lime leaves, sugar and fish sauce. Bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until sauce reduces, and the sauce is almost at the thickness you want.
Taste and add more fish sauce for saltiness, sugar for sweetness and add lime juice for acidity. Add snow peas and cook for a further 3 minutes until they are just cooked through and sauce is thickened.
Add the prawns over low heat and heat gently until the prawns are heated through.
Serve garnished with fresh red chilli slices and fresh coriander leaves. Serve with rice or naan bread.
By: Chrissy Rob
