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Ingredients
Jungle curry paste
- 10-12 dried red chillies
- 1 tsp white pepper
- 4 red Asian shallots
- 4 cloves garlic
- 1 stem, white part only, chopped lemon grass
- 1 tbsp finely chopped galangal
- 2 roots coriander (cilantro)
- 1 tbsp finely chopped ginger
- 1 tbsp dry roasted shrimp paste
- 1 tbsp peanut oil
- 1 clove, crushed garlic
- 1 tbsp fish sauce
- 30g (¼ cup) ground candlenuts
- 300ml fish stock
- 1 tbsp whisky
- 3 kaffir lime leaves, torn
- 600g peeled, raw prawns deveined, tails intact
- 1 small carrot, quartered lengthways, sliced thinly on the diagonal
- 150g snake beans, cut into 2 cm lengths
- 50g (1¼ cup) bamboo shoots
- Thai basil, to serve
Method
1. Soak the chillies in boiling water for 5 minutes, or until soft. Remove the stem and seeds, then chop. Put the chillies and the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. Add a little water if it is too thick.
2. Heat a wok over medium heat, add the oil and swirl to coat. Add the garlic and 3 tablespoons of the curry paste and cook, stirring, for 5 minutes. Add the fish sauce, ground candlenuts, fish stock, whisky, makrut leaves, prawns, carrot, beans and bamboo shoots. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns and vegetables are cooked. Top with Thai basil and serve.
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