Red Curry with King Prawns

Serves 4

Red Curry with King Prawns ingredients

200 ml (7 fl oz) fish or chicken stock (Basics, see page 246)
4 fresh or dried lemon myrtle leaves or 1 lemongrass stem, white part only
11/2 tablespoons peanut oil
1 teaspoon sesame oil
1 garlic clove, finely chopped
5 mm (1/4 inch) piece of ginger, finely chopped
1 tablespoon red curry paste (Basics, see page 244)
24 large raw king prawns (shrimp), peeled and deveined, tails left intact
2 tablespoons fish sauce
1 tablespoon kecap manis
80 ml (21/2 fl oz/1/3 cup) coconut milk
12 basil leaves
12 coriander (cilantro) leaves
steamed jasmine rice, to serve (optional)

How to Cook Red Curry with King Prawns

1. Heat the stock in a saucepan over medium–high heat and add the lemon myrtle leaves or lemongrass. Bring to the boil, then reduce the heat and simmer for 10 minutes to allow the flavours to infuse.

2. Heat the peanut and sesame oils in a wok over high heat, swirling to coat the base and sides.

3. Add the garlic, ginger and curry paste and cook for 2 minutes, or until aromatic. Add the prawns and stir to coat, then add the fish sauce and kecap manis, tossing to coat the prawns. Add the stock and bring to the boil, then reduce to a simmer for 1 minute. Add the coconut milk and bring back to the boil, then remove from the heat. Add the basil and coriander and stir through.

4. Serve immediately with steamed jasmine rice, if desired.