Family and friends will be very impressed with this homemade Thai yellow prawn curry. You first make a curry paste, which you cook for a while to get all the flavours to blend, then add the remaining ingredients. Serve with white rice.
3 people made this
1 tablespoon white wine vinegar
2 teaspoons turmeric
pinch of salt
400 or 500g king prawns, peeled and deveined
12 black peppercorns
1 heaped tablespoon whole coriander seeds
1 heaped teaspoon fennel seeds
1 dried red chilli pepper
5 cloves garlic, peeled and chopped
1 (3cm) piece fresh ginger, peeled and chopped
3 tablespoons sunflower oil
1 onion, finely chopped
1 large ripe tomato, chopped
1 (400ml) tin coconut milk
1/2 lime, juiced
2 red chilli peppers, seeded and finely chopped
1 bunch freshly chopped coriander
Method Prep:5min › Cook:40min › Ready in:45min
Mix white wine vinegar, turmeric and salt together in a bowl; add prawns and refrigerate for 30 minutes.
Crush the peppercorns, coriander and fennel seeds using a mortar and pestel; scoop out and set aside on a plate. Crush dried red pepper, garlic and ginger using a mortar and pestel. Blend the spice mixture together with the garlic-ginger mixture and the sunflower oil. Set aside.
Heat a wok over medium heat. Fry the curry paste for about 3 minutes. Reduce heat; add onion and cook gently in the paste for about 10 minutes. Add the tomato; cook for 5 minutes stirring occasionally.
Add the coconut milk and simmer for 5 minutes. Remove the prawns from the fridge; cook in a separate pan with the marinade for 2-3 minutes. Add to the curry and stir through.
Season with finely chopped chilli, lime juice and the freshly chopped coriander.