Tiger prawn curry with lemongrass
Influenced by Thai ingredients, the lemongrass and coconut infusion makes this dish very fragrant and delicious. Be careful not to overcook the prawns; otherwise, they will become rubbery, and would spoil the dish. Serve this with a portion of plain basmati rice to make it a delicious meal.
– 1 large red onion, sliced; ½ cup (125 ml) oil
– 2 cloves garlic, minced; 1-in (2.5-cm) piece peeled and minced fresh ginger
– 3 fresh green chili peppers, deseeded and minced
– 1 stalk lemongrass, trimmed, with tough outer leaves removed, and chopped
– 2 tablespoons ground coriander
– 1 teaspoon ground cumin; 1 teaspoon ground turmeric
– Salt to taste
– 1 teaspoon freshly-ground black pepper
– ¼ teaspoon ground cinnamon
– ¼ teaspoon ground cloves
– One 14-oz (400-ml) can coconut milk
– 2 lbs (1 kg) jumbo tiger prawns or jumbo shrimp (about 24 total), shelled and deveined.
Add the onion and oil to a large saucepan. Cover and cook on medium-high heat, stirring occasionally until slightly brown.
Add the remaining ingredients except the coconut milk and prawns or shrimp and cook over medium heat, stirring occasionally, about 5 to 7 minutes.
Pour in the coconut milk and bring the sauce to a boil, stirring. Add the prawns and simmer uncovered, stirring occasionally until just cooked through, 3 to 5 minutes. Serve hot.
Food: Tiger Prawn Curry With Lemongrass