Serves 4
I really enjoyed blending the ingredients for the curry paste on this dish. Such "heady" aromas! Any leftover curry paste will keep in the fridge under 2cm of oil for up to 10 days.
Curry Paste (makes 1 cup)
1/3 cup coriander leaves plus 2 tbs chopped coriander stalks
4 lemongrass stems (pale part) chopped
6 long green chillies, seeds removed
3 garlic cloves, roughly chopped
5cm piece ginger, chopped
2 red Asian eschalots, chopped
1 tsp ground cumin
1 tbs fish sauce
Place all curry paste ingredients in a food processor and whiz until a smooth paste.
2 tbs sunflower oil
1kg peeled green prawns
200ml chicken stock
400ml coconut milk
8 kaffir lime leaves
1tbs fish sauce
2tsp brown sugar
2tbs lime juice
1 tbs green peppercorns in brine, drained
Heat 1 tbs of oil in a wok over medium high heat. Add 4 heaped tbs of the curry paste and stir fry for 2-3 minutes until fragrant. Add prawns, tossing to coat. Add stock, coconut milk, lime leaves, fish sauce, sugar, lime juice and peppercorns. Cook, stirring for 4-5 minutes until the prawns are cooked through. Divide the curry among bowls, garnish with some coriander leaves and served with steamed jasmine rice.
Cutlets
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