Curry Paste Ingredients :
3 tablespoons green bird’s eye chillies (hot chillies)
1 cup garlic
2 tablespoons chopped red shallot
1 tablespoon chopped galangal
1 tablespoon shredded lemon grass
1/2 teaspoons kaffir lime zest
1 teaspoon pepper
1 teaspoon coriander seeds, roasted and ground
1 teaspoon shrimp paste
1 teaspoon ground salt
Pound all ingredients until finely crushed
12 King size uncooked prawns
3 cup coconut cream
4 cup thin coconut milk
1/2 cup pea aubergine (Ma-Khua Phung)
3 Red and Green chillies, diagonally sliced
4 Kaffir lime leaves, torn
1/2 cup of sweet basil leaves (Horapha)
3 tablespoons fish sauce
1 tablespoon palm sugar
1/2 cup bamboo, sliced
1. Boil 2 cups coconut cream until oil comes to surface and add 2 tablespoons of the paste.
2. Fry over a medium to high heat, stirring regularly to prevent the paste burning.
3. Add King prawns and kafffir lime and continue to cook, still stirring until the paste is fragrant.
Add the thin coconut milk. Add the fish sauce and Palm sugar. Taste for seasoning – the mixture
should be slighty sweet, spicy and salty. Bring to the boil for 5 minutes. Reduce heat, add pea
aubergine,bamboo, sweet basil,chillies and top with 1 cup coconut cream. Then remove from heat.