It was a fun evening, Keshav & I were just getting back from the movies. We had been to watch Django. We both loved the movie and the characters were played so well by the actors.
It was really windy outside. I always get out well prepared, I just can’t take the cold, so I was ready to battle the crazy Glasgow wind. We just wanted to get back home and have a nice hot meal.
We picked up some prawns and Keshav said ” Why don’t you make that Thai yellow curry of your’s with these prawns ?”. Well for once my husband did not bring up something like Chai (Tea in India) or hot sweets :D, else all he can think of is kheer (Indian rice pudding, which tastes good hot or cold), Gulab Jamum (Indian sweet dipped in rose flavoured sugar syrup) or Jalebis (another Indian sweet which is orange/red in colour and spiral shaped – savoured hot) etc. Thai curry will obviously be eaten with a bowl of steamed rice, so I instantly agreed because I really felt like having some curry with steamed rice :).
I already had galangal and lemongrass ready in the fridge. We picked up some other ingredients I needed and headed home discussing how well the movie Django was made. The cast was just amazing and Quentin Tarantino had done it again, come up as usual with an awesome flick.
Ingredients: (Serves 2) Preparation Time: 20 mins
Raw Prawns – 200 gms, deveined and washed, I used King prawns
Baby button mushrooms – a handful, washed and cut into 2
Onion – 1 large, chopped length wise
Red/green/yellow/orange pepper – 1 small, chopped the way you want
Spinach – a small bunch, chopped the way you want.
Garlic – 3 cloves, finely chopped
Ginger – 1 inch piece, finely chopped
Galangal – half an inch piece, finely chopped
Lemon grass – 3 inch piece, slit
Oyster sauce – 1/2 tsp
Fish sauce – 1/2 tsp
Coconut milk – 80-100 ml, I used 4 tbsp of coconut milk powder mixed in water to make the same quantity
Dried red chilli’s – 5, roughly torn, I used the spicy variety, you can modify based on your taste. Remember the coconut milk is anyways going to help cut the spice
Turmeric powder – 1 pinch
Cooking Oil – 1 tbsp
Salt to taste
Heat oil in a pot which is set to medium heat. Sauté the garlic. Once the room fills with the fragrance from the garlic add the ginger, lemon grass and the galangal, sauté them for a few seconds. Now add the onions and fry till they turn translucent. Add the fish sauce along with the oyster sauce and mix well.
Next add the dried red chilli’s. Add some salt. Add a pinch of turmeric powder.Keep tossing them in the pot. When the onions start to turn brown add the mushrooms and toss them all around. Add about 500 ml water and let the water begin to boil. Check and adjust salt. Add the prawns now and let them cook and absorb all the flavours. Now add the coconut milk, reduce heat to low and let the mixture bubble for about 5 minutes. The curry thickens. If you want thicker curry then add some more coconut milk and cook for a couple more minutes. Turn off the heat. Add the spinach and peppers. You add these in the end because you do not want them overcooked. These will cook from the heat of the curry.
Serve hot along with a bowl of steamed rice.
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