Prawns Red Curry using palmsugar
Ingredients
2 people
250 grams prawns or shrimp
1 cup water / coconut water
1 cup thick coconut milk
2 medium onions fine paste
1 small onion small onion cut in four pieces and get petals
1 tbsp Ginger Garlic Paste
1/2 tbsp crushed peanuts
2-3 bird eye red chillies slit diagonally
for Thai Red Curry Paste or Massaman curry paste
10-15 Lemon grass stems
10-15 dried red Kashmiri chillies soaked in warm water
50 grams thick Galangal
4 inch ginger
10-15 garlic cloves
1 tbsp fish sauce
4 shallots
1 tsp cardamom seeds
as taste Salt
1 tsp groundnut oil
1 tsp "Palm sugar"
Steps
The first step is to make curry paste which can preserved and refrigerated, I am not adding time of making this amazing aromatic and flavourful paste. Fry shallots pieces in oil for two minutes, and garlic, galangal, ginger, salt, cardamoms seeds, fry for 5 minutes, add soaked chillies and fish sauces. Cook it for 1 minutes and then make a fine paste. This paste can be used to make red curry 3 times.
Wash prawns, devein and clean. Add pinch of salt and 1/2 lemon juice. Keep aside for a while.
Make fine paste of 2 middle size onions, 1 tbsp ginger garlic paste, bird eye chilli, 1/2 lemon, 1/2 cup of red curry paste
In a wok or Kadhai, add 3 spoons of cooking oil (use olive, coconut or ground nut) fry chopped garlic and then fry onion paste, add ginger garlic paste, fry for 6-7 minutes
Now add red curry paste (if paste is thick or dry use some water to make it paste like) fry for 5 minutes till you can see oil starts to separate
Now add onion shallots or onion petals, two whole Kashmiri chillis (optional to make It more spicy) sauté for a minute and then add Prawns
You can crushed peanuts now over prawns
Add coconut water or normal water as per availability, of course coconut water will give you best results.
Then add chopped bird eye chillies, and then cook for 2 monies so that prawns are well cooked, don’t over cook them.
Once water is 20% reduced and you can see prawns.. turn off the flame and add coconut milk and mix it well, add salt to taste.
Add 1/2 lemon juice in curry
Serve with hot sticky rice or over cooked basmati rice. You can also use Thai Jasmin rice.
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Ingredients
2 people
250 grams prawns or shrimp
1 cup water / coconut water
1 cup thick coconut milk
2 medium onions fine paste
1 small onion small onion cut in four pieces and get petals
1 tbsp Ginger Garlic Paste
1/2 tbsp crushed peanuts
2-3 bird eye red chillies slit diagonally
for Thai Red Curry Paste or Massaman curry paste
10-15 Lemon grass stems
10-15 dried red Kashmiri chillies soaked in warm water
50 grams thick Galangal
4 inch ginger
10-15 garlic cloves
1 tbsp fish sauce
4 shallots
1 tsp cardamom seeds
as taste Salt
1 tsp groundnut oil
1 tsp "Palm sugar"
Steps
The first step is to make curry paste which can preserved and refrigerated, I am not adding time of making this amazing aromatic and flavourful paste. Fry shallots pieces in oil for two minutes, and garlic, galangal, ginger, salt, cardamoms seeds, fry for 5 minutes, add soaked chillies and fish sauces. Cook it for 1 minutes and then make a fine paste. This paste can be used to make red curry 3 times.
Wash prawns, devein and clean. Add pinch of salt and 1/2 lemon juice. Keep aside for a while.
Make fine paste of 2 middle size onions, 1 tbsp ginger garlic paste, bird eye chilli, 1/2 lemon, 1/2 cup of red curry paste
In a wok or Kadhai, add 3 spoons of cooking oil (use olive, coconut or ground nut) fry chopped garlic and then fry onion paste, add ginger garlic paste, fry for 6-7 minutes
Now add red curry paste (if paste is thick or dry use some water to make it paste like) fry for 5 minutes till you can see oil starts to separate
Now add onion shallots or onion petals, two whole Kashmiri chillis (optional to make It more spicy) sauté for a minute and then add Prawns
You can crushed peanuts now over prawns
Add coconut water or normal water as per availability, of course coconut water will give you best results.
Then add chopped bird eye chillies, and then cook for 2 monies so that prawns are well cooked, don’t over cook them.
Once water is 20% reduced and you can see prawns.. turn off the flame and add coconut milk and mix it well, add salt to taste.
Add 1/2 lemon juice in curry
Serve with hot sticky rice or over cooked basmati rice. You can also use Thai Jasmin rice.
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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