Prawn Thai Red Curry
Prawns, washed and deveined: 1 kg (I used big ones)
Red curry paste: 3 tbsp (I used store bought)
Lemongrass, cut into 2 inch pieces: 2 stalks
Red chillies, chopped: 2
Green chillies, chopped: 2
Kaffir lime leaves: 4-5
Kaffir lime/ Gondhoraj lebu, zest and juice: 2
Capsicum, sliced: 1 (You can use yellow or red bell peppers as well)
Button Mushrooms, washed and sliced longitudinally: 200 gm
Baby Corn, sliced longitudinally: 200 gm
Fish sauce: 1.5 tbsp (or more if required)
Coconut milk: 400 ml
Oil: 2 tbsp
Brown sugar: 1 tsp (optional)
1. In a non-stick wok, heat 1 tbsp oil and lightly sauté the mushrooms and baby corn with just a hint of salt. Set aside.
2. In the same pan heat the remaining oil and add the red curry paste and sugar (if using). Keep stirring on medium high heat till it releases aroma. If it gets too dry and sticks to the bottom of the pan, sprinkle a little water.
3. Add the lemongrass and continue to stir till oil separates. Add the sauted mushrooms, baby corn and capsicum and keep stirring. Also ensure that all the vegetables are coated with the curry paste.
4. Add the lime juice, zest and leaves and a little water and continue to stir for another 2-3 minutes.
5. Add the coconut milk, bring to a boil and then simmer covered on low medium heat for 5-6 minutes.
6. Finally add the prawns, again bring to a boil and then lower the heat and cook covered for 4-5 minutes. Remove cover and cook for another 2-3 minutes. Check for doneness. Remember the prawns should not be overcooked and rubbery. Check seasoning.
7. Serve with plain white rice accentuated by a couple of kaffir lime leaves and a little zest.