Ingredients
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1 lb raw shelled king prawns
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4 red chilies, finely sliced
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2 spring onions, sliced length ways
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1 tablespoon fresh coriander leaves
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3 tablespoons oil
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1 tablespoon chopped garlic
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1 small onion, chopped
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3 red chilies, chopped
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3 lemons, zest of
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1 stalk lemongrass, chopped
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1 teaspoon curry powder
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1 cup coconut milk
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1/2 inch cinnamon stick
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1/3 cup crunchy peanut butter
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3 tablespoons tamarind juice
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2 tablespoons fish sauce
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2 tablespoons soft brown sugar
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3 fresh lime leaves
Instructions
- Heat half of the oil in a wok and fry the garlic and onion for 3 minutes.
- Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes.
- Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice.
- Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking.
- Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm.
- Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves.
- serve with lemon rice. Wonderful.