For the red curry paste
- 1 tsp coriander seeds
- 1 tsp coriander stems, chopped
- 2 tsp cumin
- 1/2 star anise,
- 1/2 tsp ground cinnamon,
- 3 or 4 cloves
- quarter stalk lemongrass, cut into small pieces
- 3-4 red chillies, with the stem and half the seeds removed,
- 1/2 tsp black peppercorns,
- 1 tsp paprika
- 1 large garlic clove, crushed,
- one large piece ginger (2 cubic inches), crushed,
- 1/4 medium onion, finely diced.
Put the above ingredients in a blender and blend until smooth.
To make the curry
- 1/2 medium onion, sliced,
- curry paste (above) ,
- 1/2 can coconut milk,
- 1-2 tbsp fish sauce,
- 4 dry lime leaves
- 1/2 peeled lemongrass stalk
- juice of 1/2 lime
- 200g cooked king prawns
- Rice or noodles to serve
- Fry the onion with the curry paste until starting to soften.
- Add the coconut milk and stir well.
- Add the lime leaves and lemongrass and allow to simmer for 5-10 minutes, until the sauce has thickened somewhat.
- Stir in the cooked prawns and the lime juice. Serve over rice or noodles.
For the red curry paste
- 1 tsp coriander seeds
- 1 tsp coriander stems, chopped
- 2 tsp cumin
- 1/2 star anise,
- 1/2 tsp ground cinnamon,
- 3 or 4 cloves
- quarter stalk lemongrass, cut into small pieces
- 3-4 red chillies, with the stem and half the seeds removed,
- 1/2 tsp black peppercorns,
- 1 tsp paprika
- 1 large garlic clove, crushed,
- one large piece ginger (2 cubic inches), crushed,
- 1/4 medium onion, finely diced.
Put the above ingredients in a blender and blend until smooth.
To make the curry
- 1/2 medium onion, sliced,
- curry paste (above) ,
- 1/2 can coconut milk,
- 1-2 tbsp fish sauce,
- 4 dry lime leaves
- 1/2 peeled lemongrass stalk
- juice of 1/2 lime
- 200g cooked king prawns
- Rice or noodles to serve
- Fry the onion with the curry paste until starting to soften.
- Add the coconut milk and stir well.
- Add the lime leaves and lemongrass and allow to simmer for 5-10 minutes, until the sauce has thickened somewhat.
- Stir in the cooked prawns and the lime juice. Serve over rice or noodles.
[…] Once the spices were roughly ground, I made my red curry paste and then the red curry in the way I normally do, except this time I threw in my eggplants roughly ten minutes before I was ready to serve. […]
Pingback by Living to Eat! » Mini Green Eggplants — July 8, 2007 @ 6:46 pm
Hi, sounds good, but how many portiions is the above recipe based on?
Comment by Chef Renshai — December 6, 2008 @ 11:35 am