Recipe Ingredient
- 4 large fresh water prawns, trimmed
- 3-4 tbsp oil
- 300ml coconut milk
- 1 green chilli, seeds removed and sliced
- 10 pea eggplants (optional)
- 70g bamboo shoots, shredded
- 3 young sweet corn, halved
- 2 kaffir lime leaves, torn
- 2 basil leaves
- 1 stalk lemon grass, bruised
- Spices - (ground and combined)
- 4 bird´s eye chillies
- 6 green chillies
- 6 shallots
- 2 cloves garlic
- 2 thin slices galangal
- 2 slices ginger
- 1 tbsp coriander powder
- 1 tsp cumin powder (jintan putih)
- 1 tbsp curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp grated rind from kaffir lime
- Seasoning
- Salt to taste
- 1 tbsp shaved palm sugar
- 1 tbsp fish sauce
Instructions
- Heat oil in a heavy-based saucepan.
- Add the ground spices and lemon grass. Fry until fragrant.
- Pour in coconut milk and add the kaffir lime leaves and green chilli.
- Add fish sauce, palm sugar and salt (to taste), and bring to a boil.
- Put in the prawns, bamboo shoots, young sweet corn and pea eggplants, and reduce the heat to a simmer. Cook for 2-3 minutes. Stir and add the basil leaves.
- Taste for seasoning - the curry should be spicy, salty and slightly sweet. Adjust the seasoning at this point, if necessary.
