King Prawn Thai Yellow Curry

I love a good curry but not always Indian. This Thai Yellow Curry is spicy with chilli but fresh with a good hit of lime and ginger. This recipe will serve 3-4 people.

You will need:

16 Large King Prawns

2 Thai Chillies (use normal if you dont want as much heat)

1 Onion

1 Cup full of Edamame Beans

4 Cloves of Garlic

1 Inch Grated Galangal (Use ginger if you cant get any)

1 Stalk of Lemongrass

Handful of Corriander

1 Heaped Tbs of Garam Massala:  Check page for recipe http://ravenousfox.co.uk/?p=427

1 tbs Fish Sauce

2 tbs Light Soy

Juice and Zest of 1 Lime

1 Tin of Coconut Milk

1 tsp Palm Sugar

1 tsp Tumeric

Good pinch of salt and white pepper

1 Heaped tsp Cornflour and a splash of water. (optional)

1. In a blender add the onion, chillies, galangal, coriander, lime juice and zest, lemongrass, soy, fish sauce, garlic, garam massala mix, tumeric, salt and pepper. Whiz it up until it creates a pulp but not entirely smooth.

2. Heat a pan and add a little oil. Add in the mix and gently cook away the rawness but dont colour the onion.

3. Pour in the coconut milk and stir until all the mix has turned be incorporated. Add in the palm sugar then allow it to bubble away gently for a few minutes just to let the flavours develop. Add in the cornflour and water if you want a slightly thicker sauce.

4. Add in your prawns and cook for another few minutes until the prawns have turned nice and pink. Finally add in your Edamame beans. Check the seasoning and if you like you can add a little more lime just to give it a real zing.

5. Add to the bowl and serve with sticky Jasmine rice.

Enjoy!