1 tbsp vegetable oil
4 shallots, finely chopped
3 garlic cloves, finely chopped
2 stalks lemongrass, tough outer leaves
discarded, thinly sliced
1in (2.5cm) fresh ginger, finely grated
½ tsp crushed dried red chilies
1 tsp mild curry powder
½ tsp ground cinnamon
½ tsp ground star anise
½ tsp ground coriander
2 fresh red jalapeño or serrano chilies,
seeded and finely chopped
1 can (14fl oz) coconut milk
5 fresh lime leaves or finely grated
zest of 4 limes
8oz (225g) peeled raw tiger prawns
12oz (340g) firm white fish such as
snapper or sea bream (porgy), skinned
and cut into 1in (2.5cm) cubes
20 fresh Thai basil leaves, coarsely chopped
30 fresh cilantro leaves, coarsely chopped
6 scallions (green onions), finely chopped
juice of 1 lime
2 tbsp Asian fish sauce
1This is best cooked in a well-ventilated space because of the aromatic fumes
from the spices and the chilies. Heat the oil in a wok or high-sided heavy pan
over medium-high heat. Add the shallot, garlic, half the lemongrass, and half the
ginger. Cook for 3–4 minutes. Add the dried spices and half the fresh chilies. Cook
for 2–3 minutes longer until very aromatic. This mixture forms the curry base.
2Pour in the coconut milk and 1¼ cups water. Add 3 of the lime leaves and
bring to a gentle boil. Continue boiling gently until reduced by half. When
reduced, add the prawns and fish. Reduce the heat, and gently simmer for
5 minutes (the fish is very delicate). When the fish is just opaque, add the Thai
basil, cilantro, and scallions.
3Take the remaining lime leaves and trim away the stems with a sharp knife,
cutting away from you. Roll the two leaves together like a cigar and slice into
thin strips. Garnish the curry with the remaining lemongrass, red chilies, ginger,
and the shredded lime leaves. Drizzle with the lime juice and fish sauce. Serve
as is, or with lots of rice or rice noodles, or as part of a buffet. Served in small
portions, it also makes a sophisticated offering at a cocktail party.
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