A delicious classical Thai recipe that I have made more accessible without compromising the essential taste of Thai cookery. The green curry is domesticated, as it were, by the coolness of the coconut milk. This is a wonderful meal when served with plain rice.
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water and pat them dry with kitchen paper.
Heat a wok or large frying pan until it is very hot, add the oil, and then add the garlic, shallots and cumin seeds and stir-fry for 5 minutes or until well toasted. Then add the shrimp paste and curry paste and stir-fry for 2 minutes. Now add the coconut milk, fish sauce, sugar, basil leaves, lime leaves and the prawns. Reduce the heat to a simmer and cook for 5 minutes, stirring from time to time. When the prawns are cooked, add the coriander leaves and give the mixture a good stir. Pour onto a platter and serve at once.
© 2001 Ken Hom. All rights reserved.