Jungle Curry of Tiger Prawns and Long Leaf Coriander- Recipe by Chef Annita Potter

Ingredients

2 Tbs vegetable oil
2 Tbs green jungle curry paste
1 Tbs fish sauce
1 cup chicken stock
4 large Tiger prawns, cleaned with head and tails left on
1 long green chili, sliced lengthways
3 Tbs long-leaf coriander, sliced coarsely
Large pinch of deep-fried shallots - optional

Green curry paste:

3 small green chilies
1 long green chilli, seeds removed
Salt
1/2 Tbs chopped galangal
2 Tbs chopped lemongrass
1 large chopped coriander root
1/2 Tbs chopped turmeric
2 large chopped red shallots
3 large garlic cloves, chopped
1 tsp shrimp paste, grilled

Method

Make the green jungle curry paste by coarsely pounding the ingredients in a pestle and mortar.

Heat the oil and add the paste. Fry over a high heat, stirring regularly, until golden.

Continue to fry over a high heat until very fragrant.

Then season with fish sauce before adding the stock. When boiling, add the prawns, chilies and kaffir lime leaves.

Simmer for a few minutes until the prawns are cooked.

Remove from the heat and add the sliced long leaf coriander.

Finish with deep-fried shallots.

Recipe provided by Viand