Red Prawn Curry

Red Prawn Curry

Ingredients:
2 tablespoons vegetable oil
1 garlic clove, finely chopped
1 tablespoon pink curry paste
200ml/7fl oz coconut milk
2 tablespoons Thai fish sauce
1 teaspoon granulated sugar
12 large uncooked prawns, peeled and deveined
2 kaffir lime leaves, finely shredded
1 clean pink chilli, deseeded and finely sliced
10 leaves clean Thai basil, as well as
More to garnish
For the curry paste
3 dried lengthy crimson chillies
1⁄2 teaspoon floor coriander
1⁄4 teaspoon ground cumin
1⁄2 teaspoon freshly ground black pepper
2 garlic cloves, chopped
2 lemon grass stalks, chopped
1 kaffir lime leaf, finely chopped
1 teaspoon grated refreshing root ginger
1⁄2 teaspoon salt

Directions:
1. To create the curry paste, put all the ingredients into a blender or food processor, and purée to a soft paste, including a very little water if required. Move to a bowl and guide.
2. Heat a wok or frying pan above a medium heat. Add the oil and heat until virtually smoking. Increase the garlic and fry until golden. Add the curry paste and cook for a even more moment. Increase half of the coconut milk, the fish sauce and the sugar. Stir perfectly. The blend should thicken a bit.
3. Increase the prawns and simmer for 3â€"4 minutes until they change crimson. Add the being coconut milk, the lime leaves and the chilli. Cook for a even more 2â€"3 minutes until the prawns are merely soft.
4. Add the basil leaves, stir until wilted and go the contents of the wok or pan to a large serving dish. Garnish with the much more basil, and provide automatically.