Page 116 - COMING UNSTUCK by Sara tuck

green Don’t freak out at the list of ingredients, this is really

straightforward to make, great on its own, and also perfect
prawn for a ‘curry buffet’ night with the beef rendang on page 137.

curry

Serves 6 If you like a little heat, leave the seeds in the chillies (I think
they work well in this curry), otherwise scrape them out with
4 large green chillies, halved the tip of a teaspoon and roughly chop the chillies. Put them in
lengthways a blender with the onion, ginger, garlic, coriander stems, lime
1 small onion, roughly chopped leaves, lime zest, lemongrass, spices and shrimp paste. Whizz
1 large thumb-sized piece to a paste. Heat neutral oil in a large pot or wok and cook curry
fresh ginger, peeled, roughly paste for 1 minute until it releases its aromas. Add the coconut
chopped milk and sugar, stir well to incorporate and bring to a simmer.
4 cloves garlic Simmer for 10 minutes then add the prawns, zucchini and fish
¼ cup coriander (cilantro) sauce. Cook for 4-5 minutes until the prawns are almost pink
stems, roughly chopped all the way through, add the bamboo shoots and half the basil
4 kaffir lime leaves, torn from and coriander leaves and cook a further 1-2 minutes. Serve
the stems and sliced immediately over jasmine or basmati rice, garnished with the
finely grated zest of 1 lime remaining herbs and a squeeze of fresh lime.
2 stalks lemongrass, outer
leaves removed, roughly
chopped
2 tsp ground coriander
1 tsp ground cumin
½ tsp shrimp paste
1 tbsp neutral oil
2½ cups unsweetened
coconut milk
2 tbsp brown or palm sugar
500g (1 lb) raw prawns, peeled,
deveined
2 large zucchini (courgette),
sliced
1 tbsp fish sauce (add a little
more if desired to taste)
150g (5 oz) canned bamboo
shoot slices, drained
½ cup Thai basil leaves
½ cup coriander
(cilantro) leaves
steamed jasmine rice or
basmati to serve
halved kaffir limes to serve
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