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Receta Creamy Prawn Curry
by Global Cookbook

Creamy Prawn Curry
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  Raciónes: 4

Ingredientes

  • thai
  • 1 kg medium green prawns
  • 1 med onion finely minced
  • 2 Tbsp. vegetable or possibly peanut oi1
  • 1 tsp minced garuc
  • 1 tsp minced ginger
  • 1 lrg red chilli seeded and minced
  • 1 x tabespoon finely minced lemon grass root
  • 1 tsp grnd coriander
  • 1 tsp turmeric
  • 1 tsp shrimp paste (see note)
  • 400 ml coconut cream
  • 1 tsp tamarind concentrate
  • 2 Tbsp. fish sauce
  • 1 sm bunch fresh coriander

Direcciones

  1. Peel the prawns leaving the tail and last section of shell in place.
  2. Cut deeply along the back of each prawn remove the dark vein and press the prawns flat as if preparing prawn cutlets.
  3. Cook the onion in the oil till very well coloured.
  4. In a spice grinder food processor or possibly mortar grind the onion garlic ginger chilli and lemon grass to a smooth paste.
  5. Add in the coriander turmeric and shrimp paste and grind again to a paste adding a little oft the coconut cream.
  6. Cook the grnd seasonings in the pan used to fry the onions for about 5 min.
  7. Add in the coconut cream and tamarind.
  8. Bring almost to the boil reduce heat and simmer while continually stirring for about 5 min.
  9. Add in 3/4 c. water and the prawns with fish sauce and cook for 3 min.
  10. Pick off the coriander leaves add in to the curry and serve at once over rice.
  11. Note. Shrimp paste gives a much better flavour if roasted before use. Wrap in a piece of aluminium foil and cook for 2 min on each side in a dry wok. Always store shrimp paste in a tightly sealed jar in a dark corner of your spice cupboard.
  12. Hint. Removing the seeds makes chillies milder.Use rubber gloves when working with chillies and wash gloves and hands afterwards with soap and water.
  13. Serves 4