SPICY – Aldo Zilli’s Thai prawn curry
5 April, 2007
Aldo Zilli’s Thai Prawn Curry
Serves 4
INGREDIENTS
20 raw tiger prawns, peeled and deveined
50ml good fish stock
5 shallots, finely sliced
Good Handful of fresh spinach, torn
2 tablespoons thai green curry paste
2 tablespoons chopped fresh coriander
1 tin coconut milk
1 teaspoon olive oil
1 garlic clove, finely chopped
METHOD
1. Pan fry the garlic and shallots over a medium heat for two minutes then add the thai paste. Cook for a further two minutes stirring continuously.
2. Add the fish stock and cook for 15 minutes over a medium heat, then add the coconut milk and cook for a further 15 minutes.
3. Add the prawns and spinach and cook for 10 minutes until the prawns are pink in colour. Add the coriander and serve immediately with coconut rice.
Entry Filed under: Aldo Zilli - Recipes. .
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1.
Toby J | 11 August, 2007 at 7:13 pm
Very Nice Dish – Tastes Authentic and Is Mild.
Only question I have is why simmer the stock and coconut milk for quite so long – seems a bit unnecessary to me.
Very Good Dish Though!!
2.
Yes Chef! | 4 October, 2007 at 1:00 pm
It does seem a little excessive, but I’m not going to argue with the great Aldo Zilli. I do believe that the thickness of the finished curry is to personal taste. Personally I like my curry not to be too thick. Hence I tend to stay away from the cream and coconut based curries.
Thanks for you comment and that you have tried it.