Introduction
Exploring the art of cooking is an adventure filled with flavor and creativity. One dish that exemplifies this journey is a vibrant curry made with prawns, aromatic coconut cream, and fresh herbs. This recipe provides a balance of savory and sweet notes, enriched by the depth of homemade curry paste. Whether you’re cooking for a special occasion or simply indulging in a hearty meal, this dish is sure to delight your taste buds.
Detailed Ingredients with measures
For the Curry:
– 3 tablespoons canola oil
– 1¼ cups full-fat coconut cream
– 3½ teaspoons white sugar
– 4½ teaspoons fish sauce
– ¼ teaspoon cooking or kosher salt
– 200g (7 oz) green beans, trimmed and halved (approximately 1½ cups)
– 12 Thai basil leaves
For Serving and Garnishing:
– Jasmine rice
– 2 tablespoons unsalted peanuts, finely chopped
– Red cayenne peppers, finely sliced (optional)
– Additional Thai basil leaves (3 per serving)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 servings
This delicious prawn curry not only tantalizes the palate but also brings the vibrant essence of Thai cuisine into your kitchen. Enjoy the harmony of flavors and the satisfaction of creating a dish that is both comforting and exciting.
Detailed Directions and Instructions
Preparing the Prawn Stock
1. Peel and devein the prawns, reserving the heads and shells.
2. In a small pot, bring the chicken stock to a simmer over high heat.
3. Add the prawn heads and shells to the pot, return to a simmer, then reduce the heat to low.
4. Simmer uncovered for 15 minutes, occasionally crushing the heads lightly with a potato masher and skimming off any orange scum.
5. Strain the stock into a jug, discarding the heads and shells. You should have just over 300 ml (1¼ cups) of stock.
6. Let the stock sit undisturbed for about 5 minutes to allow the sediment to settle.
Making the Curry Paste
1. Halve the dried chillies and remove the seeds by tapping or squeezing them out. Discard the seeds.
2. Soak the deseeded chillies in 2 cups of boiling water for 30 minutes.
3. Drain the chillies, reserving the soaking liquid.
4. Place the peanuts in a tall jar suitable for a stick blender or use a small blender. Cover the jar opening with your hand and pulse until the peanuts are finely ground.
5. Add the drained chillies and the remaining curry paste ingredients to the jar, along with ¼ cup of the reserved chilli soaking liquid.
6. Blend for about 30 seconds until smooth, scraping down the sides as needed. Add extra chilli soaking liquid if necessary to help blend.
Cooking the Curry
1. Heat the canola oil in a large, deep frying pan over medium-low heat.
2. Add the prepared curry paste and cook for 5 minutes, stirring constantly, until the paste becomes drier, darker, aromatic, and no longer raw.
3. Carefully pour in 1 cup (250 ml) of the prawn stock, avoiding the sediment.
4. Stir in the coconut cream, white sugar, fish sauce, and salt.
5. Add the green beans and simmer for 2 minutes until the sauce thickens and the beans are partially cooked.
6. Add the prawns to the pan, stir, and simmer for another 2 minutes until the prawns are cooked through.
7. Stir in the Thai basil leaves. The final taste should be predominantly savory and sweet, with medium spiciness.
8. Serve the curry over jasmine rice, garnished with chopped peanuts, sliced red cayenne peppers (if using), and additional Thai basil leaves.
Notes
Ingredient Selection
– Make sure to use full-fat coconut cream for a rich and creamy texture in the curry.
Adjusting Spiciness
– You can modify the number of dried chillies in the curry paste to suit your heat preference.
Serving Suggestions
– Serve with additional jasmine rice if desired, to soak up the delicious curry sauce.
Cook techniques
Preparing Prawn Stock
– Peel and devein prawns, reserving heads and shells.
– Simmer chicken stock and add prawn heads and shells, crushing lightly.
– Strain the stock, discarding solids.
Making Curry Paste
– Soak deseeded dried chillies in boiling water.
– Blend peanuts and combine with chillies and reserved soaking liquid.
– Blend to a smooth consistency, adjusting with liquid as needed.
Cooking the Curry
– Heat canola oil and cook the curry paste until aromatic.
– Gradually add prawn stock, coconut cream, sugar, fish sauce, and salt.
– Add green beans and prawns, simmering until cooked through.
– Stir in Thai basil leaves before serving.
FAQ
Can I use other types of oil instead of canola oil?
– Yes, you can use oils like vegetable, sunflower, or coconut oil.
What can I substitute for coconut cream?
– Full-fat coconut milk or heavy cream can be used, though the flavor will vary.
Is there a vegetarian alternative for fish sauce?
– Yes, you can use soy sauce or a vegan fish sauce alternative.
How can I adjust the spiciness of the curry?
– To reduce spiciness, add less chillies or use milder varieties. For more heat, include more chillies or add cayenne peppers.
Can I prepare this curry ahead of time?
– Yes, the curry can be made ahead and stored in the refrigerator. Reheat before serving.
Conclusion
This delightful prawn curry showcases a harmonious balance of flavors with the creaminess of coconut, the sweetness of sugar, and a hint of spice from the curry paste. The inclusion of fresh Thai basil and vibrant green beans adds freshness to each bite, making it a satisfying dish to serve over fluffy jasmine rice. The aromatic sensations and layered tastes will surely impress both family and guests alike.
More recipes suggestions and combination
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