"Thai Prawn Curry" - An illustrated guide...

[anonymous-user]

[redacted]

[Cotty]

Great, I won't ask how many pictures you took to choose those.

Don't you find Pataks sometimes a little gritty.

[OnTheOverrun]

Looks excellent, but pouring coconut milk into a madras doesn't make it Thai.

It needs a paste made from lemongrass, fish sauce, galangal, lime leaves, thai basil, shrimp paste, palm sugar and some kaffir lime skin.

[Cotty]

[redacted]

[CatherineJ]

I'm going to have to try that receipe.

[Wadeski]

pataks madras paste for a thai!?

i suppose it would be a bit like a Massaman curry?

get ya blender out and have a crack yourself with the paste ingredients mentioned above

its worth buying some lemon grass, lime leaves, thai chillies etc, because they freeze very well.

[bishbash]

What's that bart's ginger stuff? Is it just crushed ginger in a jar, if so wouldn't it be better to use fresh, and as fresh ginger costs next to nothing probably cheaper too.

[sleep envy]

anonymous said:

[redacted]

if you do don't cut it, break it with the flat edge of the knife as you need to bruise it to get the flavour out - take it out before serving and you can add some kaffir lime leaves to garnish



it's worth trying raw prawns and de-vaining them too

[Cactussed]

bishbash said:

What's that bart's ginger stuff? Is it just crushed ginger in a jar, if so wouldn't it be better to use fresh, and as fresh ginger costs next to nothing probably cheaper too.

I know, but the crushed stuff in a jar is a good substitute when you're in a hurry. I use it a lot. Mainly because I am lazy...

[Anna_S]

Good work with the pictures
Looks fantastic, and confirmation that I did mine right.
I fancy making it again now, I'm forever thinking it's not the best idea to be reading these food forums before lunch!

[miniman]

Just to confirm - you use an entire bulb of garlic, or one clove?

[havoc]

OnTheOverrun said:

Looks excellent, but pouring coconut milk into a madras doesn't make it Thai.

It needs a paste made from lemongrass, fish sauce, galangal, lime leaves, thai basil, shrimp paste, palm sugar and some kaffir lime skin.

Exactly what I was about to say!


If you want to use ready-made curry-paste (and I do, a lot of the time, as during the week I've not the time to stand there making it from scratch), then:-
- Red Dragon do some good (if spicy!) Thai pastes (have seen Red, Green and Yellow)
- Asda (!) do a very passable (& less-spicy) Green-curry paste, although you do need to add some other fresh ingredients to make the curry properly aromatic.


For a quick "in the pan" Giang Kiew Wan Gai for 2 people, I use:-
~5 heaped teaspoons Asda Green curry paste
1 red chilli, de-seeded and sliced thinly
1-2 'broken' lemongrass stalks depending on size
some grated/crushed fresh ginger (& garlic if desired)
~250-300ml coconut milk
2 small chicken breasts, diced
Pea- or round-aubergines (~plum-sized), if you can find them. Alternatively 1 green pepper, diced, or some Mange-Tout would do - any suitable fry-able green veg to give colour and some texture to the dish would do!
Small handful Thai basil or kaffir-lime leaves (if I've got them to hand)

Prep time ~15-20 minutes.
Cooking time ~10 minutes.

[TubbyRutter]

havoc said:

- Red Dragon do some good (if spicy!) Thai pastes (have seen Red, Green and Yellow)
- Asda (!) do a very passable (& less-spicy) Green-curry paste, although you do need to add some other fresh ingredients to make the curry properly aromatic.

Tesco do a red or green one too both able to produce much better results than premade sauces from a jar.

[sleep envy]

anonymous said:

[redacted]

genius

[grumbledoak]

anonymous said:

[redacted]

Raw prawns. Cook in minutes.

Otherwise,

[soprano]

sleep envy said:

anonymous said:

[redacted]

genius