chapter V

when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs

made in MyKitchen | prawn curry

when curry is on the menu, i like to prepare it a day ahead.. curry is one of those kind of dishes that tastes better when kept overnight.. doing so allows all the flavors to really meld together and especially so if it’s seafood curry.. and speaking of seafood curry, prawn curry is still by far my favorite.. nothing else beats a beautifully prepared delicious prawn curry~ :mrgreen:

when cooking prawn curry, keep the heads and shells intact, as that’s where all the yummy flavors come from.. some recipes tell you to boil the heads and shells separately, before mixing the stock into the curry.. but, if it sounds like too much of a hassle, just dump the prawns, heads and all into the curry.. it really doesn’t make a difference, and besides, detaching the heads and sucking out all the juices and whatnots from it.. delicious stuff, let me tell you~ :mrgreen:

as for the spices, i find that galangal is one of the MUST have ingredients for a really good curry.. galangal has a distinct flavor and aroma that gives curry a special taste.. as it’s quite tough in texture, always slice it thin before blending it with the other wet spices in the food processor..

and last but not least, always use fresh coconut milk.. if you can’t find any, the packet ones are fine, but you’ll notice a difference in taste in the curry once you’ve tried both.. for the health conscious, evaporated milk is a good substitute for coconut milk.. when i don’t have coconut milk in hand, i use evaporated milk instead.. it gives a milder flavor, perfect for a lighter tasting curry..


Ingredients :

  • medium-large prawns, cleaned and trimmed

  • shallots
  • garlic
  • ginger
  • galangal
  • lemongrass (slit into half lengthwise)
  • kaffir lime leaves

  • fish curry powder
  • coriander powder
  • ground chilli paste
  • dried shrimp paste
  • dried tamarind peel
  • fresh coconut milk
  • palm sugar
  • sea salt
  • a bit of water

Method :

  • in a blender or food processor, pulverize shallots, garlic, ginger, galangal, fish curry powder, coriander powder, ground chilli paste, and dried shrimp paste with a bit of water to a fine paste
  • in a pot, heat up some oil and saute blended spices mix for a few minutes, or until fragrant and the oil has broken onto the surface
  • pour in fresh coconut milk and stir to mix well
  • when the liquid starts to boil, add in sea salt, palm sugar, lemongrass and kaffir lime leaves. let the whole thing cook on low-medium heat until the palm sugar and sea salt are fully dissolved

  • add in prawns and let the curry come to a slow boil until the prawns are cooked through
  • adjust seasonings. add more water, dried tamarind peel, sea salt or palm sugar if needed

  • turn the heat off when the curry is done
  • serve, and enjoy

About these ads

Say something~

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s



all text and photos in this blog belong to, unless specifically stated otherwise. no rights granted to use any of them without prior written consent.
Protected by Copyscape Online Plagiarism Check Registered & Protected


Words I Live By

For God so loved the world that He gave His one and only begotten Son, Jesus Christ that whoever believes in Him shall not perish but have eternal life ~John 3:16

Receive notifications of new posts by email

My eRecipeCards Badge

blog badge 1

I’m A Member Of

Home Cooked Meal Blogs - BlogCatalog Blog Directory

Get every new post delivered to your Inbox.

%d bloggers like this: