Steenbergs Organic Thai prawn curry Kaeng phet kung recipe

Thai prawn curry Kaeng phet kung

Serves 4

4tbsp sunflower oil
1 small onion, finely sliced
400ml organic canned coconut milk
2 medium-sized peeled potatoes, boiled then and quartered
2tsp Steenbergs Organic natural sea salt
2tsp lime juice
6 lime leaves
450g unpeeled prawns, peeled and deveined (or you can use 350g cooked, peeled prawns)

Curry:
5 organic Bird's eye chillies, soaked in 4tbsp hot water
1tsp organic cumin seeds, dry roasted then ground*
1tsp organic coriander seeds, dry roasted then ground*
1 garlic clove, smashed and chopped
½ small onion, roughly chopped
1tsp organic lemongrass, ground
2tsp organic Madras curry powder
1tsp organic paprika

Combine all ingredients for curry paste (including the soaking water) into a small coffee grinder or food processor and blend to a smooth paste.
Put the sunflower oil in a wok and heat to a medium heat. Add the shallots and stir fry until golden brown. Add the curry paste and stir fry for 3 minutes, adding a little water if it sticks.
Pour in the coconut milk and add the potatoes, salt, lime juice and lime leaves. Simmer for 5 minutes. Put in the prawns. Stir until opaque, then serve hot.

* If you only have ground cumin and coriander, you can just dry fry the powder

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