Friday, August 31, 2012
Thai Red Prawn Curry with Bak Choi
I found some gorgeous juicy fresh big Tiger Prawns in the Supermarket just had to have them, Shelled them and put the heads and shells in a pan with some water a bay leaf and some salt and brought to the boil then simmered for ten minutes, blitzed the shells with the hand blender, and put through a sieve into a pan which I put on to a boil to reduce this gorgeous stock. I then got on with making a raunchy Red Curry Paste.
In a dry pan, roast some Coriander and Cumin seeds over a medium heat for five minutes. Then add to a pestle and mortar and grind them down. The fragrance is mouth watering along with the stock aromas bubbling away.
I added the spice to the food processor along with, 4 red chillies with seeds , 2 stems of chopped lemon grass, a thumb of grated fresh Ginger 3 cloves of chopped garlic, the juice and zest of a lime 2 large spoonfuls of Paprika Picante,two chopped Shallots and chopped roasted Red Pepper.
Add a little oil and Blitz.
I put a little vegetable oil in the wok, got it smoking hot and added two Prawns in their shell added one spoon of the paste and cooked about 30 seconds each side and put them on a roasting tray in a pre heated oven at 200c for ten minutes.
Now take your Wok add some vegetable oil, get it very hot and add some chopped small Spring Onion and Red Pepper slices. after one minute add the fresh Prawns, moving it all the time along with three tablespoons of the red curry paste.
Give it a minute or so, then ladle in some of the Prawn shell stock, followed by a tin of Coconut Milk,turn the heat down add the Pak Choi a splash of Light Soy Sauce a splash of Fish sauce and some chopped basil and Parsley.
Serve in a bowl adding the Roasted Shelled Prawn from the oven, Taste it may need another squirt of Lime juice. Serve with some Jasmine Thai Rice. Amazing