garlic prawns [kung krathiam]

 

kung krathiam

kung krathiam

  • 8-12 giant fresh water prawns
  • 2 tbsp chopped garlic 
  • 1/4 cup sliced spring onion
  • 1/4 cup finely chopped ginger 
  • 1 tbsp finely chopped conander root
  • 1 tsp pepper 
  • 1-1/4 tsp sugar 
  • 1/2 tbsp fish sauce
  • 1/4 cup vegetable oil 
  • tips of spring onion for garnish 
  1. Wash the prawns, shell and de-vein. Remove the heads but keep the tails intact. 
  2. Fry chopped garlic, coriander roots, and pepper in oil over medium heat until fragrant. Add sugar and fish sauce, stir well. 
  3. Add the prawns and fry until done. Follow with spring onion and ginger, stir to mix then turn off the heat . 
  4.  Spoon onto a serving dish, garnish w,th spring on,on tips as a finishing touch. 
Serves 4 

chu chee curry with mackerel [chuu chee plaa thoo sot]

 

 

Chuu Chee Plaa Thoo Sot

Chuu Chee Plaa Thoo Sot

  • 400 grams fresh mackerel or other meaty fish
  • 2 tbsp red curry paste (see p. 21) 
  • 3 cups coconut milk 
  • 3 red spur chilies, sliced diagonally
  • 2 kaffir lime leaves, finely shredded
  • 1/4 cup sweet basil leaf 
  • 2 tbsp palm sugar 
  • 3 tbsp fish sauce 
  • sprig of sweet basil and carved red chili for garnish 
  1. Scale and clean the fish, remove the head and the insides. Wash again, score diagonally on both sides. 
  2. Heat 1 cup of coconut milk over medium heat until the oil surfaces, add the curry paste, slir constantly for 2 minutes until fragrant. Gradually add the remaining coconut milk. When the mixture starts boiling, add the fish and cook until done, do not stir . 
  3. Season to taste with fish sauce and sugar, stir lightly to combine.  Then turn off the heat. 
  4. Transfer to a serving dish, garnish with shredded kaffir lime leaves, red chilies and sweet basil leaves as a finishing touch. 

Serves 4

prawn yellow curry [kaeng kari kung]

 

kaeng kari kung

kaeng kari kung

  • 800 grams tiger prawn
  • 1 tbsp yellow curry paste
  • 21/2 cups coconut milk
  • 8 cherry tomatoes, quartered
  • 2 red spur chilies, sliced diagonally 
  • 1/2 tsp salt
  • 1-1/2 tsp palm sugar
  • 1 tbsp fish sauce
  1. Wash, shell and de-vein the prawns, remove the heads but keep the tails intact.
  2. Pour 1 cup of coconut milk into a wok and place over medium heat. Heat until boiling and the oil lightly surfaces. Add the curry paste, stir until fragrant.
  3. Season to taste with fish sauce, sugar and salt. Add the remaining coconut milk and continue cooking for 5 minutes .
  4. Add tomatoes, prawns and chilies. When mixture returns to the boil, turn off the heat. Serve with cucumber relish.

Serves 4