|
2
1
1
2.5 cm
1 teaspoon
250 ml
14-16
8
2
teaspoons
1 teaspoon
1 |
fresh red
chilies, seeded and chopped
red onion,
chopped
thick
stalk lemon grass, chopped
piece
galangal, chopped
ground
turmeric
coconut
milk
raw king
prawns, peeled and deveined
Thai holy
basil leaves
lime juice
fish sauce
spring
onion, including some green, cut into fine strips |
Method :
- Using a small blender, mix chilies, onion, lemon grass and
galangal to a paste.
- Transfer to a wok and heat, stirring, for 2-3 minutes.
- Stir in turmeric and 115 ml water, bring to the boil and simmer
for 3-4 minutes until most of the water has evaporated.
- Stir in coconut milk and prawns and cook gently, stirring
occasionally, for about 4 minutes until prawns are just firm and
pink.
- Stir in basil leaves, lime juice and fish sauce.
- Scatter over strips of spring onion to serve.
Serves 4
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