INGREDIENTS
6 - 7 sprig coriander roots
13 - 14 thai lemon leaves
2 ½ tbsp finely chopped lemon grass
½ cup shallots
1 ½ tbsp coarsely grounded turmeric
2 tbsp finely chopped garlic
2 ½ tbsp finely chopped thai ginger
3 tbsp coarsely grounded coriander seeds
Salt to taste
4 - 5 fresh red chillies
¼ thai lemon
1 ½ cup vegetable stock
3 tbsp peanut oil
6 - 7 dry red chillies
150-200 gm tofu
1 eggplant
4 - 5 tsp brown sugar
1 tsp white pepper powder
6 tsp fish sauce
4 - 5 basil leaves
500 gm prawns
½ cup coconut milk
For garnish
Lemon wedges
Basil leaves
Chopped thai ginger
Brown sugar
Sesame oil
PROCESS
Mix coriander roots, thai lemon leaves, lemon grass, shallots, turmeric, garlic, thai ginger, coriander leaves, salt, red chillies, grated thai lemon and vegetable stock in a mixer to prepare a paste.
Now, heat oil in a pan, cook red chillies, garlic, thai lemon leaves, coriander seeds, thai lemon, lemon grass, prepared paste and oil in it.
Meanwhile, dice the tofu and eggplant.
After this, add brown sugar, salt, white pepper powder, fish sauce, water, diced tofu, diced eggplant, basil leaves, prawns, vegetable stock and coconut milk in spices to cook also add salt in it again.
Garnish the prepared curry with lemon wedges, basil leaves, thai ginger, brown sugar and sesame oil.
Your Prawn Thai Curry is ready.
