I make variations on several different Thai curry recipes, mostly from Nigel Slater. This one is based on his Thai noodles recipe from Appetite ... but without the noodles!
For the spice paste:
one red chilli
one large clove of garlic
fresh ginger - about the same amount as the garlic
fresh lemongrass - the soft bit in the middle of two stalks
fresh coriander leaves - a good handful
half teaspoon of turmeric
grated lime zest
groundnut oil
shiitake mushrooms
spring onions
raw king prawns
125 ml vegetable stock
coconut milk - most of a tin
lime juice
fish sauce
I chop and whizz all the spice paste ingredients together using a hand blender. Add the spice paste to a hot wok, stir it about and add the chopped shiitake mushrooms and sliced spring onions. Fry for a few minutes adding a little more oil if they look dry.
Next I add the stock and the coconut milk, stir and turn down to a gentle simmer for 10 to 15 minutes. Add the prawns and simmer until they turn pink, just a couple of minutes. Then season with a squeeze of lime juice and a few drops of fish sauce.
Today I served it in dishes with plain steamed basmati rice, plus a bit more fresh coriander and a couple of leaves of Thai basil scattered over the top. It didn't come out very spicy this time, perhaps because it was a rather elderly chilli from the bottom of the fridge, but it was wonderfully fragrant and herby nonetheless.
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