Post by supe on Jan 26, 2009 21:50:50 GMT -4
1 lb raw prawns
1 tbsp veg. oil
2 tbsp red curry paste
2 tbsp tamarind concentrate
2 tbsp ground turmeric
4 kaffir lime leaves
2 tbsp fish sauce
2 tbsp lime juice
2 tsp brown sugar
1/4 cup fresh cilantro
lemon grass (about 1/3 stick, thinly sliced)
sliced mushrooms (as much as you like)
1 cup water
1 3/4 cup water
chopped red thai chilies (optional)
Remove prawn heads, peel and devein. Reserve heads and shells. Heat oil in wok. Add prawn shells and cook for 10 mins on medium heat until heads and shells are dark orange. Increase heat and gradually add 1 cup water and curry paste. Boil 5 mins to reduce slightly. Add remaining water, lemon grass and lime leaves. Simmer 20 mins then remove prawn shells.
Add tamarind, tumeric, mushrooms and chilies (if using). Boil 2 mins, add prawns and cook until pink. Mix in fish sauce, lime juice and sugar. Toss in chopped cilantro and serve.
Serves 4
1 tbsp veg. oil
2 tbsp red curry paste
2 tbsp tamarind concentrate
2 tbsp ground turmeric
4 kaffir lime leaves
2 tbsp fish sauce
2 tbsp lime juice
2 tsp brown sugar
1/4 cup fresh cilantro
lemon grass (about 1/3 stick, thinly sliced)
sliced mushrooms (as much as you like)
1 cup water
1 3/4 cup water
chopped red thai chilies (optional)
Remove prawn heads, peel and devein. Reserve heads and shells. Heat oil in wok. Add prawn shells and cook for 10 mins on medium heat until heads and shells are dark orange. Increase heat and gradually add 1 cup water and curry paste. Boil 5 mins to reduce slightly. Add remaining water, lemon grass and lime leaves. Simmer 20 mins then remove prawn shells.
Add tamarind, tumeric, mushrooms and chilies (if using). Boil 2 mins, add prawns and cook until pink. Mix in fish sauce, lime juice and sugar. Toss in chopped cilantro and serve.
Serves 4
