Thai jungle curry prawns
A recipe from the Good Food collection.
Ingredients
1 tablespoon oil
60g (or 1/4 cup) Thai red curry paste
1 garlic clove, crushed
40g ground candlenuts or macadamias
1 tablespoon fish sauce
290ml fish stock
1 tablespoon whisky
600g raw prawns (shrimp), peeled and deveined, with tails intact
1 small carrot, slivered
200g snake beans, sliced
50g bamboo shoots
3 kaffir lime leaves, crushed
fresh Thai basil leaves, to garnish
Method
Step 1
Heat a wok over medium heat, add the oil and stir to coat the side. Add the curry paste and garlic and stir-fry for 5 minutes, or until fragrant.
Step 2
Stir in the candlenuts, fish sauce, stock, whisky, prawns, vegetables and lime leaves, and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the vegetables and prawns are cooked.
Step 3
Garnish with basil and serve.
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