RED CURRY WITH PRAWNS (Spicy)

RED CURRY PASTE

Ingredients:

• 100 grams of garlic
• 50 grams of coriander
• 50 grams of ginger
• 30 grams of galangal
• 50 grams of panca chili
• 200 grams of shallots
• 5 grams cumin powder
• 10 grams of shrimp paste
• 20 grams of coriander seeds
• 2 branches of lemongrass

Preparation:

1. Roast the spices to expel their aroma
2. Then cut the lemon grass and process all until you get a paste.
3. Store in individual bags in the fridge or freezer.

Ingredients:

• 1 garlic
• Lime
• Cilantro
• cashew nuts
• 1 carrot
• ¼ zucchini
• 1 Chinese chive
• 7 bunches of bimi
• 2 kafir lime leaves
• 7 broccoli florets
• 15 grams of ginger
• 7 round green beans
• 7 portobello mushrooms
• 5 prawns per person
• Jasmine rice to accompany
• 400 milliliters of coconut milk
• 2 teaspoons of brown sugar
• 2 teaspoons of fish sauce
• 3 teaspoons red curry paste

Preparation:

1. In a wok or deep frying pan, add a teaspoon of vegetable oil and sauté the Reserve prawns.
2. On the other hand, you are going to fry the garlic and grated ginger over low heat
3. Then cut the carrot into slices and chop the green beans
4. Now add the carrots and beans in the wok and stir
5. Then you add the broccoli, the chopped zucchini, the bimi and the mushrooms
6. Sauté briefly as the vegetables need to be al dente
7. Now let the red curry paste toast so that it releases all its aroma
8. Add the coconut milk and kafir lime leaves. Cook over low heat without boiling
9. Turn off the heat and add the prawns.
10. The preparation of the jasmine rice can be done in the following way: Wash it well and leave it to soak for 20 minutes. Then boil for 2 minutes and rest for 6 minutes. Serve with sesame on top to taste
11. Finally, serve the Red Curry with Prawns next to jasmine rice and accompanied by lime, chopped green stem of Chinese chives, a lot of coriander and whole or chopped cashew nuts to taste.