Thai Prawn curry

Now if you like a nice curry then this is the sort of thing that you can make. In fact the curry paste for this dish can be sued in any number of seafood curries but it just goes so well with fresh prawns that I think it was meant to be. If you do not like it to hot then reduce the chillies or do not use as much.

You will need

12 chillies
3 shallots
5 garlic cloves
2 lemongrass  
2.5cm/1in piece fresh ginger,
1tsp cumin seeds
1tbsp coriander seeds
2 cloves
6 peppercorns
1tsp shrimp paste
1tsp caster sugar
2tbsp vegetable oil
500g/1lb 2oz fresh peeled king prawns
250ml/9floz coconut cream
1 x 400ml/14floz chicken stock
splash fish sauce
60ml/2oz tamarind paste
1tbsp palm sugar
1 onion, sliced
225g/8oz cooked sweet potatoes
50g/1¾oz roasted peanuts 

To start make your curry paste , heat the oil and add the chillies, shallots, garlic, lemongrass, ginger, cumin seeds, coriander seeds, cloves and peppercorns in frying pan for 5 or 6 minutes. Then take off the heat let it cool a little and blend in a food processor along with the shrimp paste, sugar until smooth.

Now you have made the paste everything else is really easy. The things to remember is that you are cooking prawns so do not overcook them or they will be tough.

Fry the curry paste for 1 or 2 minutes then add the prawns and cook for another 2 or 3 minutes. Add the chicken stock and coconut cream, fish sauce, tamarind, palm sugar and sliced onion. Stir it all together and let it cook for about 10 to 15 minutes. Add the diced cooked sweet potatoes and let them warmed through.  

To finish serve in a bowl and scatter over the roasted peanuts. And you are done, serve the curry with Thai sticky rice or just boiled rice.