Recipe by:Abigail Donnelly
Photographer: Jan Ras
Photographer's Assistant: Faye Jackson
Prawns poached in green Thai curry broth
Preparation 15 minutes
Cooking 10 minutes
For the curry paste
Green chillies 2, roughly chopped
Garlic 3 cloves, roughly chopped
Ginger 2cm X 2cm piece
Lemon grass 1 stalk, roughly chopped
Coriander 30g, including the stalks
Mint 15g, roughly chopped
Coconut water 2 cups
Fish sauce 1T
Prawns 800G, cleaned
Purple and green basil stalks, to garnish
1 Using a pestle and mortar. Add the green chillies, garlic, ginger, lemon grass, coriander and mint and pound into a paste.
2 Add the curry paste, coconut water and fish sauce to a pan over a medium heat. Once the broth begins to simmer add the prawns and cook until the flesh firms up and they turn a pink, orange colour.
3 Add the prawns and broth to serving dished and garnish with basil stalks.