Thai Prawn Curry

For the Curry Paste:

• 15ml (1 Tbsp) coriander seeds
• 15ml (1 Tbsp) cumin seeds
• 7 – 8 chilies, deseeded and roughly chopped
• Pinch of salt
• 1 large red onion, finely diced
• 3 garlic cloves, minced
• 15ml (1 Tbsp) ginger, grated
• 30ml (2 Tbsp) lemongrass, chopped
• 30ml (2 Tbsp) coriander, roughly chopped
• 5ml (1 tsp) turmeric root, grated

• 500ml (2 cups) coconut cream
• 80ml (1/3 cup) curry paste
• 15ml (1 Tbsp) palm sugar, grated
• 45ml (3 Tbsp) fish sauce
• 500ml (2 cups) fish stock
• 250g cherry tomatoes, halved
• 1 white onion, cut into eighths
• 12 Food Lover’s Argentinian Pink Prawns, cleaned
• 2 potatoes, cut into 2 cm squares

For the Cucumber Relish:

• 60ml (1/4 cup) white wine vinegar
• 30ml (2 Tbsp) water
• 60ml (1/4 cup) sugar
• 2.5ml (1/2 tsp) salt
• ½ cucumber, quartered and sliced
• 1 red onion, finely diced
• 15ml (1 Tbsp) ginger, grated
• 1 small chili, finely chopped
• 15ml (1 Tbsp) coriander, finely chopped

For the Curry Paste:

• Heat a medium sized frying pan over medium heat and dry roast the coriander seeds and cumin seeds until they start to smell fragrant.
• Transfer the seeds into a pestle and mortar and grind into a fine powder. Pour the ground spice into a small bowl and set aside. Alternatively grind the seeds in an electric grinder.
• Place the chilies in the pestle and mortar with the salt and grind for 1 -2 minutes. Then add the rest of the ingredients one at time, grinding between every addition.
• You should have a fine paste. Add a splash of water if the mixture is too dry. Stir in the ground spices until well combined and set your curry paste aside for later.

For the Curry:

• In a large pot over medium/low heat, combine the coconut cream with the curry paste and simmer for 5 minutes. Add the palm sugar, fish sauce and stock and bring to a boil. Stir in the tomatoes and onion, reducing the heat to a simmer until soft.
• Add the prawns and potatoes and cook on a low simmer for 15 – 20 minutes or until the potatoes are soft and the prawns have turned pink.

For the Cucumber Relish:

• In a small saucepan, simmer the vinegar, water, sugar, and salt together until the sugar has dissolved. Remove from the heat and allow to cool.
• Once cooled, stir in the rest of the ingredients.
• Serve the curry with the cucumber relish, jasmine rice, and lime wedges.