Ingredients
- 700g Green Prawns shelled and deveined
- 1 Tablespoon vegetable oil
- 1 Tablespoon Valcom Yellow Curry Paste
- 1 Tablespoon Curry Powder
- 1 1/2 teaspoons Turmeric
- 1/2 teaspoon salt
- 2 teaspoons LKK Soy Sauce
- 1 Teaspoon fish sauce
- 1/2-1 Red Capsicum cut into squares
- generous handful of roughly chopped coriander
- 1 medium onion
- 1 shallot, finely sliced on the diagonal
- 2 small hot chilis
- 2 teaspoons fresh ginger finely grated
- 4 cloves garlic, finely crushed
- 1 can coconut milk
- 3 kaffir lime leaves, bruised
- 1 tablespoon of palm sugar or brown sugar
- juice of 1/2 lime
- 1 tablespoon of cornflour mixed with 3 tablespoons cold water
Method
- Mix dry spices together and set aside for later.Heat vegetable oil in hot wok and fry onion, garlic, ginger and chili. Add dry spices and a little more oil if required.
- Add in the capsicum, shallots, stir fry, and now add all other ingredients. Simmer for 5 mins. Now add the prawns to the spectacular colorful aromatic sauce and let the magic begin to send your senses on a wild culinary adventure. Cook until prawns cooked tender but not tough - approx 7 minutes.
- Add the cornflour water mix if you prefer it to be a little thicker, and simmer to thicken a few further minutes.Serve on a platter with Jasmine rice. Remove Kaffir leaves. Garnish with extra chili and coriander. Time to impress your family and friends with this amazingly fast and fiery dish!
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
- VALCOM - VALCOM CURRY PASTE YELLOW
