Thai spicy red prawn curry (chu chee gung)

The fiery red thai curries are a wonderful blend of hot, sour, saltiness and sweetness, and in my opinion the finest accompaniment to them are prawns. This is a quite simple recipe, particularly if you have the prepared curry paste already made. It is really worth the effort to make fresh pastes rather than shop bought. The difference is huge!

Ingredients (for 4)

750 ml coconut milk

4 tablespoons red curry paste (see below)

2 tablespoon grated palm sugar

6 tablespoon fish sauce

4 tablespoons chicken stock

a good squeeze of lime juice

12 prawns, shelled and de-veined with tails intact

4 kaffir lime leaves, finely shredded

2 long red thai chillies, de-seeded and julienned

a few thai basil leaves

for the red curry paste:

8 - 12 small dried chillies (depends on how hot you prefer it!)

1 tablespoon coriander seeds, cumin seeds respectively

1 large shallot very finely chopped

1 tablespoon galangal chopped

2 tablespoon lemon grass, finely chopped

2 tablespoon kaffir lime leaves very finely chopped

1 tablespoon coriander root, chopped

20 peppercorns

1 tablespoon shrimp paste

Let's start with the red curry paste. Firstly soak the dried chillies in a little hot water for 15 minutes. Whilst this is happening, dry fry the coriander and cumin seeds for about 5 minutes and then grind into a powder. Place all the ingredients except the shrimp paste into a blender, and blend well. Finally add the shrimp paste and blend until smooth. The paste will last for several weeks in an airtight container in the fridge.

So to the curry! In a wok, warm the coconut milk over a moderate heat until just under the boil. Immediately add the red curry paste and fry until the fragrance is readily released (it will smell fantastic, believe me!). Season with the palm sugar and fish sauce, mixing well. Now add the chicken stock and cook until the mixture reduces to a thick curry. 

Now add the very finely shredded kaffir lime leaves and the prawns. Cook for no more than 5 minutes, and as a final garnish add the lime juice, the shredded red chilli and a few thai basil leaves.

Serve immediately with fragrant jasmine rice or as part of a thai banquet.

Simple but delicious!