Thai prawn curry
Photo by Annabel Langbein Media
You can make this simplified version of a Thai red curry with shell-on or shell-off prawns. It's also good with tofu, chunks of white fish, very thinly sliced chicken thighs or shredded barbecue duck. Different brands of red curry paste vary in heat, so adjust quantity as required.
For the curry
|1 Tbsp||Neutral oil|
|2 Tbsp||Red curry paste|
|2 cups||Tomato passata|
|2 cups||Coconut cream|
|2 tsp||Fish sauce|
|400 g||Prawn tails, large|
|4 heads||Bok choy, cut into 2cm pieces; or use 5 handfuls baby spinach leaves|
|4||Eggs, hardboiled, peeled and halved|
- Heat neutral oil in a medium pot and gently fry red curry paste until fragrant (1-2 minutes).
- Add tomato passata, coconut cream and fish sauce and simmer for 10 minutes. Mix in prawns and bring back to a simmer. Cook for 1 minute then mix in the bok choy or spinach. Bring back up to a boil over a high heat.
- Halve eggs and add to the pot, stirring gently so as not to break up too much. Serve over noodles or rice, garnished with egg, chilli, coriander leaves, beansprouts and lime wedges.
More Asian prawn dishes from Annabel
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