Prawn Curry with Chaploo Leaves

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

 

Ingredients:

Dried red chillies

Lemongrass

Bergamot skin

Galangal

Shallots

Garlic

Cilantro stems

Black pepper 

Coriander seeds

Cumen seeds

The Shrimp paste

Ingredients:

Dried shrimps

Ginger root (not roots from ginger)

Shallots 

Garlic

Chilli

The Curry

Ingredients:

Red curry paste

Dried shrimp paste

Coconut cream

Prawns

Betel leaves

Palm sugar

Fish sauce

Amount:

12 Pieces

2 Tablespoons

2 Tablespoons

1 Tablespoon

50g

20g

10g

10g

1 Tablespoon

1 Tablespoon

 

Amount:

25g

10g

40g

15g

10g

 

Amount:

1 Tablespoon

1 Tablespoon

1 Cup

8 Pieces

20g

1 Tablespoon

1 Tablespoon

Instructions:

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.