Ingredients
- 700g Green prawns peeled and deveined
- 1 Tablespoons vegetable oil
- 1 Tablespoon Valcom Yellow Curry Paste
- 1 1/2 teaspoons turmeric
- 1 Tablespoon Curry powder
- 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 finely diced
- 1 shallot finely sliced on the diagonal
- 2 small hot chilis finely diced
- 2 teaspoons fresh ginger finely grated
- 4 cloves garlic crushed
- 1 can coconut milk
- 3 kaffir lime leaves, torn
- 1 tablespoon palm sugar or brown sugar
- juice of 1/2 lime
- 1 tablespoon 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 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 are tender but not tough - approx 6-7 mins.
- Add the cornflour water mix if you prefer it to be a little thicker, and simmer for a few more mins. Serve on a platter with jasmine rice. Remove lime leaves, garnish with 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
