Thai yellow prawn curry
45 min
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.
Marjel
3 people made this
Ingredients
Serves: 3
- Marinade
- 1 tablespoon white wine vinegar
- 2 teaspoons turmeric
- pinch of salt
- 400 or 500g king prawns, peeled and deveined
- Curry paste
- 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
- Curry
- 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.
