By The Thai Experience
Our recipe for our prawn curry with chaploo leaves is a firm favourite among those curry lovers! Chaploo leaves are related to betel leaves and to help ease their strong flavour we poach them for 10 seconds first! serves 4-6
The Curry Paste
Dried red chillies
The Shrimp paste
Red curry paste
Dried shrimp paste
1. Add a bit of oil to the frying pan then add the chili and dried prawns pastes, and cook for about a minute on medium heat. Then add ⅓ of the coconut cream and mix well, leave to simmer for a couple of minutes until the coconut cream splits.
2. Once the coconut cream splits add the palm sugar and fish sauce and add the rest of the coconut cream and cook on high heat for a couple of minutes.
3. Add the poached sliced chaploo leaves and sliced raw prawns into the curry, cook for 2 minutes and serve
Poach the chaploo leaves for 10 seconds before you add to the curry as it is quite strong.
For this dish you want to overcook the prawns so they add a bouncy texture to your curry.
At some point the curry might until being very thick if this happens just add water or chicken stock.