
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Spice paste
- 230 g eschalots
- 130 g garlic cloves
- 50 g fresh galangal peeled
- 60 g fresh ginger peeled
- 100 g candlenuts
- 120 g fresh turmeric peeled
- 25 - 50 g fresh bird's eye chillies deseeded (see Tips)
- 2 stalks fresh lemongrass white part only, cut into pieces
- 90 g coconut oil
- 50 g palm sugar
- 150 g water
- 3 tsp sea salt
Curry
- 2 tsp coconut oil
- 1 stalk fresh lemongrass white part only, bruised
- 500 g raw tiger prawns shelled and deveined
- ½ tsp ground black pepper adjust to taste
- 100 g water
- 1 tbsp Chicken stock paste (see Tips)
- 200 g coconut cream
- rice cooked, to serve
- fried shallots for garnishing
- fresh coriander leaves only, for garnishing
- Nutrition
- per 1 portion
- Calories
- 219 kcal / 920 kJ
- Protein
- 19.4 g
- Fat
- 13 g
- Carbohydrates
- 5.3 g
- Fibre
- 2.5 g
- Saturated Fat
- 9.8 g
- Sodium
- 977.2 mg
Alternative recipes
Thai red pork curry
35min
Sri Lankan red beef curry
1h 40min
Thai-style fish cakes
30min
Prawn and chicken laksa
40min
Quick massaman beef curry
40min
Pork vindaloo
2h 20min
Lamb saag
1h 30min
Steamed red curry fish (Matt Sinclair)
30min
Thai green chicken curry
30min
Goan prawn curry
25min
Coconut fish curry
1h 10min
Curry laksa
45min