Thai Style Tiger Prawn Curry Recipes

Steps:

• Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
• To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.

Steps:

• 1) Overnight, soak the almonds so that the skin will come off easily the next day.
• 2) Clean and cut the mushrooms, pineapple, onion, cherry tomatoes and capsicum and set aside.
• 3) Devein the prawns.
• 4) Remove the skin of the almond and grind it along with the dry chillies, garlic and ginger to form a smooth paste.
• 5) Grate the zest from the lemon.
• 6) Add the oil to the pan and saute the cut vegetables on high fire and toss in a pinch of salt.
• 7) Add the paste made of almonds, chillies, garlic and ginger.
• 8) Add turmeric powder.
• 9) When the vegetables soften, add the coconut milk.
• 10) When the coconut milk starts boiling, add the lemon zest.
• 11) In a separate pan, melt the butter, add the peeled prawn, add a pinch of salt and toss until it turns pink.
• 12) Once the prawns are cooked, add it to the wok with the rest of the stuff.
• 13) Let it simmer for a few minutes under low fire, add the remaining salt.
• 14) Taste the gravy and add more salt if required.
• 15) Serve with steamed rice and popodums.

Steps:

• Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
• Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

Steps:

• Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
• Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.