As I left Broadway Market on Saturday afternoon, I couldn’t help but stop at the local fishmonger, Fin and Flounder. Here we eyed up the vast array of beautiful fresh fish (Rebecca waited outside, hating the smell of seafood) and after much deliberation decided on getting 12 king prawns for dinner. Combined with my other Thai ingredients, I was adamant: we simply had to make a Thai dish.
What we used:
- 12 sustainably sourced fresh king prawns
- Brown rice (we used about 1/2 cup per serving)
- Eight tablespoons of Coconut Milk
- 250ml of Water
- 80g of Mangetout
- 4 Lime Leaves
- Cracked black pepper
- 1/8 cup Coriander
- One Red Chili
- One stalk of Lemongrass
- 1 Garlic clove
- Sesame Oil
What we did:
Firstly we created a spice paste, using the garlic, coriander, lemongrass, ginger and chilli, placing them into a food processor. After blending for a few seconds, it should turn to a paste consistency. Set this aside.
NOW: drink a glass of wine. Preferably white… the flavours will really extenuate the fish flavour.. joking I just like wine and needed an excuse. sip sip gulp gulp
Next, I decided to create a stock from the prawn shells. De-head and peel the prawns, making sure to take out the digestive tract. Fry these in a large pan with a splash of sesame oil with the freshly cracked black pepper and lime leaves. This does give prominence to the prawn’s distinct flavours (not joking this time). Cover the prawn shells with enough water and leave to simmer on a low heat for 25 minutes – the longer, the better. If it appears to be reducing quickly, you can add some more water, and if you are in a rush, you can obviously decrease the time. When you are done, strain the stock through a sieve and keep warm.
While doing this, I would also suggest putting on the rice (this is because I never do this myself and then end up waiting for ages while the rest of my meal sits on my counter idly waiting…lesson learnt and duly noted).
Finally, in another saucepan, pour in a little olive oil, fry the paste until fragrant (around 2 minutes) and add 250ml of the stock. Add the coconut milk, the prawns and the mangetout. Simmer for 3-4 minutes and season with salt. Place the rice in a bowl topped with the curry.
ENJOY and marvel at your food awesomeness. (I know I did)