Chu Chi Goong King prawns in a rich red curry sauce with coconut milk

Red curry paste (For 4 servings)

• 15 gm red chili
• 8 gm dried chili
• 15 gm sliced lemongrass
• 20 gm garlic
• 10 gm black pepper
• 8 gm turmeric
• 5 gm shallot
• 2 gm sliced galangal
• 10 gm shrimp paste

Grind ingredients in a mortar and pestle until fine.

• Red curry sauce
• 300 gm coconut milk
• 20 gm red curry paste
• 1 gm sliced kaffir lime leaf
• 1 bunch sweet basil
• 2 gm salt
• 2 gm sugar
• 2 gm fish sauce

Method

• Heat fresh coconut milk in a saucepan. Add red curry paste and cook for 2 minutes. Season with plum sugar, fish sauce and salt, let simmer, then add sliced kaffir

Golden prawns

• 5 pcs. king prawns
• 5 gm flour
• 2 gm kaffir lime leaf
• 2 gm lemongrass
• 2 gm root coriander
• 200 ml. vegetable oil

Method

• Mix the prawns with flour, kaffir lime leaf, lemongrass and root coriander. Heat vegetable oil in a pan on medium heat. In the pan, add prawns and fry until golden.

Decoration

• Lemongrass
• Red chili Sweet basil
• Sweet basil
• Kaffir lime leaf

Serving

• Place lemongrass with golden prawns on top on a serving plate. Top with rich red curry sauce and garnish with red chili, sweet basil and kaffir lime leaf. Serve with steamed jasmine rice.