If you like your curry spicy – this is the one for you. A few bites in and I was holding back the tears! Yet the heat does not mask the wonderful aromatic flavours of this dish.
Fantastic with prawns, it would work equally as well with chicken or pork. I served this curry with a delicious cucumber relish – helping to curtail the heat a little!
Aromatic Prawn Curry
For the Paste: 5 Fresh Red Hot Chillies, 1 tbsp Corriander Seeds, 1 1/2 tsp Cumin Seeds, 1/2 tsp Fennel Seeds, 1/2 tsp White Peppercorns, 1/2 tsp Grated Nutmeg, 1 tsp Sea Salt, 3 Chopped Shallots, 2 Garlic Cloves Chopped, 1 tbsp Fresh Ginger Chopped, 4-5 Lemongrass Core Chopped, Large Handful Coriander Leaves and Stems, 1 tsp Ground Turmeric.
For the Curry: 24 Raw Prawns, 250 ml Coconut Cream, 450ml Coconut Milk, 2 tsp Palm Sugar, 10 Cherry Tomatoes, 1 Onion Roughly Sliced, 2 Par-Boiled Potatoes Cut into Small Chunks.
1) First make the paste by placing all of the ingredients in a food processor and add 1/4 to 1/2 cup of water. Blitz for a few minutes until you achieve a fairly smooth paste. This can be stored in the fridge for a few days if required.
2) Place a large wok over a medium heat and fry the paste in a little sunflower oil for 2 minutes. Add the coconut cream and cook for a further 5 minutes – stirring continuously.
3) Turn the heat up high and add the coconut milk. Bring to a simmer and turn the heat back to medium. Add the onion and tomatoes. Cook for 4 minutes until tender.
4) Add the palm sugar, prawns and potato. Cook for 3-5 minutes, stirring frequently until the prawns are fully cooked. Serve.
Fantastic with cucumber relish and jasmine rice.