Saturday, July 23, 2011

Zucchini Prawn Thai Curry

1 Zucchini
20 prawns
2 white onions (Sliced)
1 tomato (cut into wedges)
1 Lemongrass stalk (cut into 3 pieces and crushed)
3 Kaffir Lime Leaves
1/2 tsp Turmeric Powder
1 vegetable seasoning cube
3 tbsp Coconut milk
1 tbsp oil
salt to taste

For Grinding;
6 cloves of garlic
3 Red Chilli padi (Bird's eye chilli)

  • Coarsely grind together garlic and chilli padi. keep aside.
  • Wash the Zucchini and cut into thick strips.
  • Clean the prawns, peel, devein and keep aside.
  • Heat oil in a wok, add the grinded mixture, fry till the raw chilli smell leaves.
  • Then add the onion, turmeric powder, seasoning cube and salt. Fry for 3 mins. Then add the prawns, lemongrass and kaffir lime leaves and cover the wok and cook till prawns are 3/4 done.
  • Now add zucchini, tomatoes and coconut milk and cook on medium heat for 5 more mins.
  • Serve it hot with steamed Thai rice and cucumber salad.

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