King Prawns in Curry Coconut Sauce

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 14 king prawns, head-on, raw, unpeeled
  • 6 spring onion (s)
  • 2 teaspoons garlic, finely chopped
  • 2 teaspoons ginger, finely chopped
  • 1 chilli pepper (s), fresh, red
  • 1 tablespoon curry paste, yellow
  • 0.5 teaspoon ½ shrimp paste
  • 400 ml coconut milk
  • 2 tablespoon fish sauce
  • 1 teaspoon sesame oil, dark
  • 100 g sprouts, (mun bean sprouts)
  • 100 g noodles, (Mie noodles)
  • 2 kaffir lime leaves
  • salt and pepper
  • possibly lime juice or lemon juice if necessary
  • some oil, (preferably peanut oil) or coconut fat
  • possibly red chilli paste
  • possibly Sambal Oelek
King Prawns in Curry Coconut Sauce
King Prawns in Curry Coconut Sauce

Instructions

  1. Cook or soak the pasta according to the instructions on the packet. You should still have bite.
  2. Remove the heads from the king prawns and set them aside, they will still be needed. Peel and devein the prawns.
  3. Cut the green from the spring onions, cut into thin rings and set aside. Finely chop the whites of the onions and add to the ginger and garlic.
  4. Cut out the middle stem from the kaffir lime leaves, cut the rest into the finest strips and add to the green spring onion rings.
  5. Core and finely chop the chilli pepper.
  6. Open the can with the coconut milk. Please do not shake before opening. Take off the thick coconut cream and stir in a bowl with the curry and shrimp paste, fish sauce, sesame oil and finely chopped chilli pepper until everything is well mixed.
  7. Keep the liquid left in the can, it will also be used.
  8. Heat the wok or pan, add the oil and the prawn heads. Roast until the heads are red all around. Deglaze with the coconut liquid from the can and simmer for 2 minutes. Pass the liquid through a hair sieve, gently squeezing the heads out. Dispose of heads. Set the liquid aside.
  9. Heat the wok again, add the oil and the onion, garlic and ginger mixture. Swirl briefly and add the thick coconut cream mixture and about a third of the coconut liquid. Simmer and reduce a little. As soon as the sauce thickens slightly, add the bean sprouts and prawns and stir together, add the noodles and stir everything until the noodles are warmed through and the prawns are cooked through. If necessary, add some of the liquid if the sauce gets too thick. Season to taste with salt, pepper and possibly a little lime juice.
  10. Place on the plates and sprinkle with the mixture of onion green and lime leaves.
  11. Tip:
  12. With the yellow curry paste and the pitted chilli pepper used here, a rather milder spiciness is achieved. If you like it spicier, you should use red chilli paste instead and / or do not core the chilli pepper or increase the number of chilli peppers. Alternatively, sambal oelek can be served with the dish so that everyone at the table can individually determine the spiciness of the dish.

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