Recipe Ingredient
- 400g fresh water prawns, feelers trimmed
- 4-5 tbsp oil
- 1 kaffir lime leaf, shredded
- 100ml thick coconut milk
- 50ml fresh milk
- Spice mix (A)
- 2 stalks lemongrass, smashed
- 2 tbsp dried prawns, soaked and coarsely chopped
- 2 kaffir lime leaves, torn
- 1 stalk curry leaves
- Ground spices (B)
- 4 shallots
- 2 cloves garlic
- 3 red chilliles, seeded
- 5 dried chillies, soaked
- ½ tsp turmeric powder
- 2 slices galangal
- 1 tbsp meat curry powder, mixed with enough water into a paste
- Seasoning
- 1 tbsp fish sauce
- 1 tsp sugar or to taste
- ½ tsp anchovy stock granules
Instructions
- Heat oil and sauté spice mix (A) until fragrant. Add ground spices (B) and fry until aromatic and oil separates.
- Pour in coconut milk and fresh milk, and add the prawns and seasoning. Cover and simmer for 1-2 minutes or until prawns are cooked through and the sauce thickens. Dish out and serve with a sprinkling of shredded kaffir lime leaves.
