Prawns with Asian celery and curry powder

Prawns with Asian celery and curry powder

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

Having your own homemade curry powder on hand is worth it for this particular dish. You’ll notice the flavour difference. If you like, you could garnish it with some coriander leaves and a dash of coconut cream.

Ingredients

Quantity Ingredient
2 garlic cloves, peeled
2 coriander roots, scraped and cleaned
2.5 cm piece fresh ginger, peeled
100ml coconut oil or canola oil
8 raw king prawns, body shell removed, deveined, leaving the head and tail intact
2 wing beans, each cut into 4 pieces on the diagonal
1 white pickling onion, peeled and sliced
2 long red chillies, seeded and chopped
1 tablespoon Curry powder
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon caster sugar
100ml Chicken stock
2 1/2 tablespoons coconut cream
1 asian celery stalk, finely sliced
2 spring onions, cut into 2.5 cm lengths
4 garlic chives, cut into 2.5 cm lengths

Method

  1. Pound the garlic, coriander roots and ginger in a mortar and pestle to a uniform paste.
  2. Heat the oil in a wok over a medium heat. Add the paste and stir-fry until fragrant, for about 2 minutes.
  3. Add the prawns, wing beans, pickling onion and chillies and stir-fry for 1 minute. Add the curry powder and stir-fry until all the ingredients are an even yellow colour.
  4. Add the fish and oyster sauces, sugar and chicken stock. Taste for seasoning – the mixture should be spicy, salty and sweet.
  5. Stir in the coconut cream. Finish off with the Asian celery, spring onions and garlic chives, and stir-fry for a further 30 seconds.
  6. Spoon onto a serving plate and serve with some steamed jasmine rice.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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