250g to 350g fresh king prawns, shelled and deveined
2 tablespoons dark soya sauce
50g to 70g plain flour
3 tablespoons vegetable oil
1 to 2 tablespoons Thai green curry paste
2 white onions, finely diced
3 bird's eye green chillies, finely chopped
4 cloves garlic, minced
2 teaspoons chopped fresh root ginger
3 sticks lemongrass
3 cartons coconut cream
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Method Prep:20min › Cook:30min › Ready in:50min
Toss the king prawns in a bowl with 2 tablespoons of dark soya sauce, then remove from the bowl and coat in flour.
Heat a tablespoon of vegetable oil in a large deep frying pan or wok and add the prawns. Fry for about 3 minutes on each side until evenly pink, being careful to turn them in the oil to evenly fry both sides. Remove from the pan and set aside on a plate lined with kitchen paper to drain.
In the same pan heat the remaining vegetable oil and add the curry paste. Fry off for about 3 minutes to activate the flavours. Add the onions, chillies, garlic, ginger, lemongrass and sultanas and cook till onions are soft and garlic is brown but not burnt.
Pour in the coconut cream (if you want to serve this with sticky rice, reserve 1/3 of 1 carton to add to the cooked rice). Give a good stir and bring to the boil. Add the cooked prawns and simmer for 20 minutes until thickened. (I like mine quite thick but if you don't, all you need to do is add a little water to the mix until you have it at the consistency you like.) Serve and enjoy.
I like to make sticky rice to go with this, I think it a lovely side, simply get your jasmine rice, add a little turmeric, and the rest of your coconut cream and mix together. Simple and very moreish.
You do not need to use all of the coconut cream, pour in as much as you like depending on how thick you like your curries.