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Ingredients
Spice paste
- 230 g eschalots
- 130 g garlic cloves
- 50 g fresh galangal peeled
- 60 g fresh ginger peeled
- 100 g candlenuts
- 120 g fresh turmeric peeled
- 25 - 50 g fresh bird's eye chillies deseeded (see Tips)
- 2 stalks fresh lemongrass white part only, cut into pieces
- 90 g coconut oil
- 50 g palm sugar
- 150 g water
- 3 tsp sea salt
Curry
- 2 tsp coconut oil
- 1 stalk fresh lemongrass white part only, bruised
- 500 g raw tiger prawns shelled and deveined
- ½ tsp ground black pepper adjust to taste
- 100 g water
- 1 tbsp Chicken stock paste (see Tips)
- 200 g coconut cream
- rice cooked, to serve
- fried shallots for garnishing
- fresh coriander leaves only, for garnishing
- Nutrition
- per 1 portion
- Calories
- 219 kcal / 920 kJ
- Protein
- 19.4 g
- Fat
- 13 g
- Carbohydrates
- 5.3 g
- Fibre
- 2.5 g
- Saturated Fat
- 9.8 g
- Sodium
- 977.2 mg
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