About this recipe:A quick and easy curry with fresh Thai flavours. You can embellish the dish with a few dashes of fish sauce and lime juice to finish, if liked.
4 cloves garlic, peeled
1 (2.5cm) piece fresh root ginger
1 green chilli, seeded
1/2 teaspoon salt
1/2 teaspoon turmeric
2 tablespoons vegetable oil
1 medium onion, diced
450g medium prawns, peeled
2 tomatoes, seeded and diced
225ml coconut milk
3 tablespoons chopped fresh basil leaves
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Method Prep:10min › Cook:20min › Ready in:30min
Combine the garlic, ginger, chilli, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
Heat oil in a frying pan over medium heat. Add onion, and cook until golden. Mix in the spice paste, and cook for a few minutes to release the oils.
Add prawns, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.
I forgot to blend the chilli so ended up blending chilli and onion with paste - not sure if that made any difference .... It was a really nice tasty curry, thoroughly enjoyed by all. - 01 Sep 2016