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Thai prawn curry Kaeng phet kung

Serves 4

Ingredients

Instructions

  1. Combine all ingredients for curry paste (including the soaking water) into a small coffee grinder or food processor and blend to a smooth paste.
  2. 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.
  3. 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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