|Preparation : 5 min||Resting : -|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 5 rates|
|Download the recipe :|
|Programmes :||accessories :|
|400||g peeled prawns, precooked
|½||red chilli pepper, deseeded
|500||ml coconut milk
|2||tbsp olive oil|
|2||tsp fish stock powder (optional)|
|2||tsp ground coriander|
|2||tsp curry powder|
|8||g bunch Thai basil,|
|washed, leaves removed|
|1||Discard the tough outer leaves of the lemongrass stalk, keeping only 6cm from the|
bulb end. Thinly slice the stalk and set aside.
|2||Put the olive oil into the metal bowl. Add the onion, garlic (crushed), lemongrass|
and chilli pepper. Run the EXPERT programme 30 seconds/speed 13 (without
heating). If necessary, push the mixture down.
|3||Add the coconut milk, fish stock, coriander and curry powder; restart the|
EXPERT programme, 10 minutes/speed 3/100 °C.
|4||Finally, add the prawns and the Thai basil; continue cooking with the|
EXPERT programme, 10 minutes/speed 0/100 °C , if necessary adjust the cooking
|5||Serve the prawn curry with basmati rice.|
Loved this recipe when I cooked it the 2nd time adding raw prawns for the last 10 minites of cooking. They came out perfectly cooked.
This dish is quick and easy with a mild curry flavour. I used a heaped teaspoon of chopped green chilli and fish oil instead of fish stock.