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

  • 600g big prawns
  • 3–4 tbsp oil
  • Ground spices (combined):
  • 1 onion, chopped
  • 4 cloves garlic
  • 2 stalks emon grass, sliced
  • A handful grated coconut
  • 2 tbsp chilli paste
  • 1 tbsp fish curry powder
  • 1cm piece fresh turmeric
  • 1cm piece galangal
  • 1/2 turmeric leaf, finely sliced
  • 3 kaffir lime leaves, finely sliced
  • 2 pieces dried tamarind skin
  • 1/2 a grated coconut, add half cup water and squeeze out for coconut milk
  • Seasoning:
  • 1 tsp salt or to taste
  • 1 tsp dark brown sugar
  • 1 tsp chicken stock granules

Instructions

  1. Clean prawns and drain dry. Marinate prawns with half amount of combined spice ingredients.
  2. Heat oil in a wok and fry the other half portion of spice ingredients until fragrant. Add coconut milk and bring to a simmer.
  3. Add prawns and cook until gravy is very thick. Stir in tamarind skin, turmeric leaf, kaffir lime leaves and seasoning. Cook until gravy turns almost dry.
  4. Dish out and serve immediately.

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