• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 400g fresh water prawns, feelers trimmed
  • 4-5 tbsp oil
  • 1 kaffir lime leaf, shredded
  • 100ml thick coconut milk
  • 50ml fresh milk
  • Spice mix (A)
  • 2 stalks lemongrass, smashed
  • 2 tbsp dried prawns, soaked and coarsely chopped
  • 2 kaffir lime leaves, torn
  • 1 stalk curry leaves
  • Ground spices (B)
  • 4 shallots
  • 2 cloves garlic
  • 3 red chilliles, seeded
  • 5 dried chillies, soaked
  • ½ tsp turmeric powder
  • 2 slices galangal
  • 1 tbsp meat curry powder, mixed with enough water into a paste
  • Seasoning
  • 1 tbsp fish sauce
  • 1 tsp sugar or to taste
  • ½ tsp anchovy stock granules

Instructions

  1. Heat oil and sauté spice mix (A) until fragrant. Add ground spices (B) and fry until aromatic and oil separates.
  2. Pour in coconut milk and fresh milk, and add the prawns and seasoning. Cover and simmer for 1-2 minutes or until prawns are cooked through and the sauce thickens. Dish out and serve with a sprinkling of shredded kaffir lime leaves.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *