Title: Thai Red Prawn Curry
Categories: Sainsbury’s, Sainsbury12
Yield: 4 servings
1 tb Pure chilli powder
1 tb Ground pure coriander
1 tb Finely chopped garlic
1 tb Galangal or pure ground
-ginger
1 ts Salt
1 tb Grated lime rind
1 ts Freshly ground black pepper
1 sm Onion; coarsely chopped
1 Stalk lemon grass; chopped
4 tb Vegetable oil
1 225 gram blo creamed
-coconut; (gluten free),
; dissolved in 250ml
; (9 floz) hot water
; (8oz)
1 ts Gluten free shrimp paste or
-anchovy paste
500 g Shelled prawns; (1 lb)
1 Cucumber; cut lenghways,
; seeded and cut into
1 Cm; ( 1/2 inch) moons
Chopped fresh coriander
-leaves to garnish
Thai fragrant rice to serve;
-(gluten free)
Put the first 10 ingredients into a food processor or blender and grind
together to form a smooth paste. (You may need a little water to help).
In a wok or large pan, bring the dissolved coconut cream to the boil. Add
the ground spice mixture and cook over a low heat for 10 minutes, until a
film of oil appears around the edge of the pan.
Add the shrimp or anchovy paste, the prawns and the cucumber. Cook gently
for 3-4 minutes if the prawns are cooked, or for 10 minutes if they are
raw.
Stir well and garnish with the chopped coriander, serve immediately with
Thai Fragrant rice.
NOTES : A tasty quick and easy supper with an authentic Thai flavour.
