Curry by Vivek Singh

Author:Vivek Singh
Language: eng
Format: epub
ISBN: 9780241502167
Publisher: Dorling Kindersley Ltd

HOR MOK HOI SHENN

g FISH g CONTENTS

GENG GWIO WARN GUNG

GREEN CURRY OF PRAWNS WITH AUBERGINES AND BASIL

THAILAND

This is quite a thin curry, commonly served with spiced salted beef. Kaffir lime leaves, fresh long chillies, and Thai basil are essential garnishes to give the dish its characteristic flavour. Various aubergines are common but not always used. Sometimes breadfruit, corn, or heart of coconut are included. Tradition dictates that the prawns be added to the frying curry paste, but this can lead to such quick-cooking items being overcooked, as they then continue simmering after the coconut milk is added. It is better – and safer – to add the prawns once the curry is made, when adding the vegetables. Almost any meat or fish can be used in place of the prawns; if more resilient, the meat or fish can be fried with the paste.

serves 4

thin, salty, and hot

5 tbsp cracked coconut cream

2½ tbsp Kreaung Geng Geng Gwio Warn

1½–3 tbsp fish sauce, to taste

250ml (9fl oz) coconut milk and⁄or chicken or prawn stock

3 apple aubergines, stalk removed, and each cut into sixths (if cut in advance, keep in salted water to prevent discoloration)

100g (3½oz) picked pea aubergines

8–12 good quality large, raw prawns, cleaned and deveined

3–4 kaffir lime leaves, torn

3 young green chillies, deseeded and thinly sliced at an elegant angle

handful of Thai basil leaves

1 rounded tbsp shredded wild ginger

1 Heat the cracked coconut cream, add the kreaung (curry paste) and fry over a high heat for about 5 minutes, stirring regularly, until fragrant. Make sure the paste is quite oily.

2 Season with fish sauce, then moisten with the coconut milk or stock, or a mixture of the two. Bring to the boil, then add the apple and pea aubergines. Simmer for a few minutes to cook before adding the prawns. Continue to simmer until they too are cooked.

3 Finish with the remaining ingredients, then allow to rest for a minute or so before serving. The curry should have a dappling of separated coconut cream floating on top.

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