Saigon Prawn Curry | Basil

Saigon Prawn Curry | Basil Recipe

There are many variations of this delicious coconut milk-based curry all over Southeast Asia. Because there is a strong Indian influence in the culinary of southern Vietnam, this variation uses Indian curry powder.

Recipe for Saigon Prawn Curry w/Basil
Ingredients for Saigon Prawn Curry w/Basil:
  • 30 g fresh ginger, roughly chopped
  • 2-3 cloves garlic, roughly chopped
  • 2 tbsp oil
  • 1 onion, halved and finely sliced
  • 2 stalks lemongrass, trimmed and finely sliced
  • 2 fresh red or green chillies, stalk and seeds removed and finely sliced
  • 1 tbsp sugar
  • 2 tbsp shrimp paste
  • 1 tbsp fish sauce
  • 2 tbsp curry powder
  • 475 ml unsweetened coconut milk
  • juice and zest of 1 lime
  • salt to taste
  • 900 g prawns, shelled and deveined
  • 1 tomato, seeded, sliced
  • small bunch basil leaves
  • small bunch coriander, finely chopped
  1. Using a pestle and mortar, pound ginger with garlic until it almost resembles a paste.
  2. Heat oil in a traditional clay pot, wok or heavy pot and stir in onion. Cook until it begins to turn brown, then stir in garlic-ginger paste.
  3. Once aromas begin to lift from pot, add lemongrass, chillies and sugar. Cook for 1-2 minutes, before adding shrimp paste, fish sauce and curry powder.
  4. Stir well and allow flavours to mingle and fuse over the heat for a minute or two before adding coconut milk, lime juice and zest.
  5. Mix well and bring liquid to the boil for 2-3 minutes. Season with salt to taste. 
  6. Gently stir in prawns and bring liquid to the boil once more.
  7. Reduce heat and cook gently for 2-3 minutes until prawns turns opaque.
  8. Toss in basil leaves and sprinkle coriander over top. Serve immediately from pot with chunks of crusty bread to mop up sauce. 

Saigon Prawn Curry | Basil Saigon Prawn Curry | Basil Reviewed by Resepi Sedap & Mudah on February 28, 2013 Rating: 5
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