Prawn chu chee curry | Women's Weekly Food
This traditional Thai curry is similar to a red curry but with the addition of Kaffir lime leaves, tamarind and the sweetness of fresh pienapple.
Ingredients
- ¼ cup (60g) ghee (see tip)
- 2½ tablespoons thai red curry paste
- 1 kilograms uncooked prawns, peeled and deveined with tails intact
- 6 fresh kaffir lime leaves
- 270 ml coconut milk
- 1 cup (250ml) chicken stock
- 2 tablespoons brown or palm sugar
- 2 tablespoons fish sauce
- 1 tablespoon tamarind puree
- 1 cup (170g) chopped fresh pineapple
- 250 grams grape tomatoes
- 1 fresh long red chilli, seeded, shredded finely
- Coconut rice
- 1 cup (75g) shredded coconut
- 30 grams ghee (see tip)
- 1 tablespoon shredded fresh ginger
- 500 grams packaged microwave brown rice
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