chef tom voigt

Gaeng Kiau Wan Gung gab Prik Thai On

 

 

Prawns in green curry with green peppercorns

 

chef

Ingredients :   4   Persons

 

5 red fresh chillies

1 teasp coreander seeds

1 teasp cumin

1 big red chopped chillie

2 thai shallot

2 gloves of garlic

12 Tiger prawns peeled

1 stalk lemon grass, the thick end cut into thin slices

2 cm Galgant ginger

2 kaffir lime leaves

3 stalks coriander with root

1 tsp shrimp paste

1/2 tsp salt

60 ml water

500 g prawns peeled and clean

250 ml thick coconut milk

1 Tbsp fish sauce

1 EL grated palm sugar

70g green peppercorns

3 Tbsp fresh ginger cut in thin slices

5 kaffir lime leaves

 

 

 

Preparation:

 

Dry the soaked chiles, remove the seeds and roast the coriander and cumin seeds over medium heat for about 3 minutes. Set aside to cool down.

Prepare in a mortar a paste with the red chilies, the shallots, the garlic, lemongrass, galgant, lime leaves, cilantro, shrimp paste, the salt and some water.

 

Heat up half of the thick coconut milk in a Wok. Add the currypaste and simmer for about 2 minutes. Add the prawns and the galgant ginger and keep on simmering for 3 minutes.

 

Then stir in the rest of the coconut milk, the fish sauce, the green peppercorns and cook briefly for about 5 minutes more. Serve in a soup bowl and garnish with the left over kaffir lime leaves. This dish has a real thai spice. Advise your guests and be prepared with a bucket of ice water.....