Peanut Curry With Freshwater Prawn


5 100g fresh water prawns
3 cups coconut milk                        
2 red chillies, sliced                     
2 kaffir lime leaves, cut into fine shreds                   
3 kaffir lime leaves, torn in prices
1/4 cup horapa basil leaves               
2  tsp sugar                                     
2  tsp fish sauce                        
2  tbsn cooking oil             

Ingredients for Curry paste

5 dried red chillies, seeded and soaked well    
10 shallots chopped           
2 garlic                                
½ tbsn galangal, finely chopped        
½ tbsn lemon grass, finely chopped  
2 tsp kaffir lime peel, finely grated   
½ tbsn coriander roots, finely chopped
1 tsp salt                                      
2 tspshrimp paste                  

Pound all ingredients together until smooth  


  1. Clean, shell and devein prawn. Leave head and tail on.
  2. Heat cooking oil in a wok. Stir fry curry paste until fragrant. Add 2 cups coconut milk. Stir fry until oily. Add remaining coconut milk.
  3. Season with sugar and fish sauce to taste. Bring to boil. Add kaffir lime leaves, chilli and basil leaves. Remove from heat. Serve in a platter, garnished with kaffir lime leaves.


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Peanut Curry With Freshwater Prawn