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Red curry of tiger prawns, wild ginger, green peppercorns & sweet basil

pescatarian, sharing plate, large plate, curry, medium skill level recipeSeb HolmesFarang Londonprawns, seafood, fish sauce, shellfish, crustaceons, red curry, coconut milk, coconut, coconut cream, palm sugar, thai basil, spicy, chilli, cook thai, thai food, thai curry, curry paste, payst, payst london, farang, farang london, chef, london chef, chef recipe, cookbook authur, wild ginger, lemongrass, dried chilli, long dried chilli, gapi, gapi paste, garlic, birds eye chilli, #food #foodie #eat #yummyfood #foodbible #goodfood #cooking #instafood #instagood #follow #followme #instadaily #happy #beautiful #freshfood #freshcurrypaste #freshfoods #freshfoodmarket #handmade #handmadeuk #homedelivery #chillies #chillilovers #currypaste #thaicurry #currynight #thaifoodComment
Red curry of tiger prawns, wild ginger, green peppercorns & sweet basil

Picture this: a sun-drenched afternoon, a gentle breeze rustling through the palm trees, and a plate brimming with curried prawns in front of you. This dish is more than just a meal; it's a journey into the depths of flavour that prawns and curry can create together. The secret lies in the prawn heads, which might sound like something out of a quirky culinary adventure, but trust me, they are the key to unlocking a world of taste. Their sweet, rich essence melds with the curry, creating a symphony of flavours that will have you coming back for more. So, embrace the whole prawn experience—heads and all!

Ingredients (serves 2):

  • 100g red curry paste (our Payst is available for next day delivery, UK wide)

  • 10-12 whole tiger prawns, de-veined & peeled, heads & tails on

  • 400ml coconut milk

  • 200ml fish or prawn stock

  • 50g krachai, peeled & sliced

  • 1 handful Thai basil leaves, picked from stem

  • 10g pea aubergines, picked from stem and washed

  • 1 apple aubergine, chopped into 8

  • 20g fresh green peppercorns

  • 20g palm sugar

  • 20ml fish sauce

  • 50g coconut oil

  • 2 makrut lime leaves

  • 1 lime, chopped into 2 cheeks

  • Jasmine rice for 2

Method:

  1. Cook the Curry Paste: Begin by gently melting the coconut oil in a large, non-stick frying pan. Add the pea aubergines, green peppercorns, and makrut lime leaves, allowing them to sizzle for about 30 seconds.

  2. Prepare the Rice: While the ingredients sizzle, start cooking your Jasmine rice. A rice steamer is ideal for achieving perfect results.

  3. Fry the Curry Paste: Carefully add the curry paste to the pan. Fry it gently, stirring constantly to prevent sticking. After about 5 minutes, the paste should become aromatic, and the oil will bubble up through it, indicating it's ready.

  4. Season the Curry: If you're using our Payst curry paste, it's pre-seasoned, so you can skip this step. Otherwise, add the palm sugar and stir until it melts and caramelises. De-glaze the pan with fish sauce, scraping any stuck bits for added flavour.

  5. Simmer the Curry: Add the stock and half the coconut milk to the pan, bringing it to a simmer. Add the krachai and prawns, ensuring they're submerged. Simmer for 5-6 minutes until the prawns are cooked. If you have a lid, use it to cover the pan.

  6. Finish the Curry: Once the prawns are cooked, add the remaining coconut milk and stir gently. Taste and adjust the seasoning for a perfect balance of sweet, salty, spicy, and aromatic flavours.

  7. Serve: Just before serving, toss in the Thai basil. Dish up the prawns over steamed Jasmine rice, with a cheek of lime and a sprig of fresh Thai basil on top if you're feeling fancy.

Enjoy this dish as a delightful escape to the tropics, right from the comfort of your home!

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.