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.
Yes Chef! 