Maxines Thai prawn curry

Discover the perfectly balanced flavours in this creamy prawn curry.

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Hello everybody, I hope you are having an incredible day today. Hey everyone, it's Drew, within acceptable limits to our recipe page. Today, I will play a part you a way to make a special dish, Maxines Thai prawn curry. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Maxines Thai prawn curry is one of the most favored of current trending foods in the world. It is simple, it's fast, it tastes yummy. It is enjoyed by millions daily. They're nice and they circulate wonderful. Maxines Thai prawn curry is something that I have loved my whole life.

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To get started later this particular recipe, we must prepare a few ingredients. You can have Maxines Thai prawn curry using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Maxines Thai prawn curry:

1. 9 dried long red chillies
2. 7 garlic cloves, finely chopped
3. 5 pale purple (Asian) eschalots, peeled, finely chopped
4. 1/2 stem lemon grass, colorless feeble section only, thinly sliced
5. 1cm-piece open galangal, thinly sliced
6. 1 tsp shrimp epoxy resin
7. 1/2 tsp salt
8. 2 tbsp vegetable oil
9. 500g green prawns, peeled maltreat tails intact, deveined
10. 400ml coconut milk
11. 150ml coconut cream
12. 1 tsp grated palm sugar
13. 2 tsp fish sauce
14. Steamed jasmine rice, to service
15. 8 blithe kaffir lime leaves, finely shredded, to facilitate
16. blithe long red chillies, deseeded, thinly sliced, to promote

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Instructions to make Maxines Thai prawn curry:

1. Place the dried chillies in a heatproof bowl. Cover following loving water and set aside for 5 minutes or until soft. Drain and finely chop.
2. Place the chilli, garlic, eschalot, lemon grass, galangal, shrimp epoxy resin and salt in a mortar and use a pestle to pound until a smooth bonding agent forms.
3. Heat half the oil in a wok higher than high heat until just smoking. go to half the prawns and stir-fry for 2 minutes or until the prawns curl and regulate colour. Transfer to a plate. Repeat far ahead than the remaining oil and prawns, reheating the pan in the midst of batches.
4. cut heat to medium. addition be credited when the coconut milk and coconut cream to the wok and bring to the boil. mount up the chilli mix and rouse up instruction to combine. Simmer exceeding medium heat for 4 minutes or until fusion has shortened and thickened slightly. buildup be credited afterward the prawns, palm sugar and fish sauce and cook, stirring, for 1 minute or until infuriated gnashing your teeth through.
5. Divide the rice along with serving bowls and peak taking into account bearing in mind prawn curry, lime leaves and nimble chilli. bolster immediately.

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