Thai Red Curry - Prawn
A perfect balance of sweet, spicy and sour means tasting, refining and amending every step of the way. That’s why we make our Thai curry paste from scratch each morning. With cumin, coriander, lemongrass, ginger, fresh chilli, fresh herbs - the aroma is impressive enough, but then add in the prawns or beef (your choice) plus fried aubergine, blanched green beans and holy basil and it is enough to transport you beyond the norm.
Cover with foil and cook for 30 minutes at 160 degrees and stir once.
Best served with steamed rice.
Our fishmonger provides prawns.
Our grocer gives us aubergine, limes, green beans, chillis, fresh ginger, fresh coriander, onions and garlic.
From our fridge, we grab butter, milk, cheddar cheese and Parmesan.
From the herbs and spices tin, we season with Thai basil, kaffir lime leaves, turmeric, lemongrass, galangal, cumin seeds, ground coriander and chicken stock.
From our pantry cupboard, we use coconut powder, coconut sugar/palm sugar, shrimp paste and fish sauce.