INGREDIENTS
500g fresh prawns
8oz chicken thigh meat off the bone
1 red onion fine diced
1/2 stick lemon grass chopped
1 can coconut milk
1 garlic fine diced
1-2 tbsp crunchy peanut butter
1 tsp fish sauce
1 bunch chopped coriander
2 spring onions fine sliced
1 red chilli fine diced
1 cup of rice
RED CURRY PASTE INGREDIENTS
1 red onion chopped
3 cloves garlic
1 stick lemon grass chopped
3 tsp chopped coriander leaves
2 fresh red chillies fine diced
1 tsp galangal powder
1 tsp fine grated lime zest
1/2 tsp shrimp paste
1 kaffir lime leaf
1 tsp cayenne pepper
3 tsp hot paprika
1/2 tsp turmeric
1/2 tsp cumin seeds
Dash nut oil
TO MAKE THE CURRY PASTE
Take all the ingredients and blend until smooth.
TO MAKE THE THAI CURRY
Heat some nut oil and brown off the chicken thigh meat in batches and leave to one side to rest, now
heat some more nut oil in a wok and fry the onion, garlic, lemongrass and curry paste gently until the onions are soft, add the fish sauce, peanut butter & coconut milk, stir well and bring to a simmer add the browned chicken thigh meat cook for a couple of minutes and when just about ready to serve add the prawns, these will only take approx 3 minutes to cook.
PERFECT RICE
Take the rice and soak in water for 15 minute and then rinse well, place in a sauce pan and add 2 cups of water, do not stir at all, add a tsp of butter bring to a simmer and place on the lid, cook for 6 minutes, take off the heat and add another tsp of butter and place the lid back on quickly, do not stir, leave for 10 minutes, now the rice will be perfect light and fluffy ready to serve, fluff up with a fork.
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