gaeng daeng gung si king - red curry of prawns, ginger and thai basil

gaeng daeng gung si king

red curry of whole prawns, ginger and thai basil

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This is a rich and slightly thicker style of red curry, which showcases high quality UK sustainably farmed prawns, and - unusually for Thai red curries fresh ginger.

Tip: be careful not to overcook the prawns; they are much more juicy and delicious when cooked just right.

A note on coconut cream: we have written this recipe using bought coconut milk, whereas in the restaurant we use fresh coconut cream, which we make daily by breaking and pressing coconuts. If you would like to make your own coconut cream, then we recommend you check out our instagram story highlights reel for our how to guide.

Serves 2.

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Ingredients

200 - 250g of whole raw, sustainably farmed prawns, shells removed from the body, but head and tail left on.

60g of (ideally fresh) red curry paste.

1 tin of organic coconut milk.

1 tablespoon of coconut oil.

1 tablespoons (around 15g) of palm sugar - ideally good quality 100% coconut sugar.

1.5 tablespoons of fish sauce.

50ml of stock or water.

A thumb sized piece of ginger, peeled and cut into fine matchsticks.

4-5 fresh or frozen kaffir lime leaves, roughly torn.

1-2 long red chillies, sliced at an angle and soaked for 5 minutes in cold water.

1 generous handful of picked thai basil leaves.

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Method

To cook the curry: take two tablespoons of the thick coconut milk from the top of the tin and add it to a pan with the coconut oil, turn the heat to medium and allow the cream to boil for a minute and become oily.

Now turn the heat to medium-low and add the curry paste, fry slowly in the oily cream for 4 - 5 minutes, stirring regularly, until very slightly darkened and aromatic, and the oil rises to the surface.

Next add in your palm sugar and stir in to melt, cook for another minute before adding the fish sauce. Cook for 30 more seconds before adding the stock, remaining thick coconut milk, plus 5 tablespoons of the thinner milk from the bottom of the can (discard the rest, or keep it for another recipe), the stock and torn lime leaves (if using). Taste: the seasoning should be balanced - slightly sweet and a hint salty.

Now add the prawns and ginger julienne, and simmer very gently for 2 minutes stirring the prawns carefully through the sauce once or twice to ensure even cooking.

Once the prawns are cooked, fold through the sliced chilli and the picked Thai basil leaves.

Simmer for 15 more seconds, before turning off the heat and serving.

Eat with jasmine rice (and ideally with one or two other Thai dishes, to make a balanced Thai style meal).