Tom Kerridge’s Thai prawn red curry
- 750g large prawns, shells on
- 500ml fresh fish stock
- 1 stem lemongrass, bashed and halved lengthways
- 4 kaffir lime leaves
- 1tbsp vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, finely chopped
- 2.5cm piece ginger, finely grated
- 3tbsp (60g) Thai red curry paste
- 300ml full-fat coconut milk
- 175g baby corn, halved lengthways
- 1 large red pepper, cored, deseeded and cut into large dice
- 100g mangetout or sugar snap peas, halved
- 120g drained tinned bamboo shoots
- 100g bean sprouts
- Handful of coriander, roughly chopped
- 1 long red chilli, finely sliced (optional)
Peel the prawns and remove the veins, leaving the tails intact. Set aside until needed. Put the heads and shells in a pan and pour on the fish stock and 250ml water to cover. Add the lemongrass and 2 of the kaffir lime leaves. Bring to the boil and reduce to a simmer until the liquor has reduced by half.
Heat the oil in a large nonstick wok. Add the onion and stir fry for 2-3 mins, then toss in the garlic and ginger and stir fry for another 2 mins. Stir in the curry paste and cook for 1 min, stirring all the time.
Strain the prawn stock through a fine sieve, discarding the shells, and pour into the wok. Add the remaining kaffir lime leaves and bring to the boil. Pour in the coconut milk, add the baby corn and simmer for 5 mins.
Add the red pepper, mangetout, bamboo shoots and prawns. Bring to a simmer and simmer gently for 5 mins or until the prawns are cooked.
Remove the pan from the heat and stir in the bean sprouts and coriander. Serve in large warmed bowls, sprinkled with sliced red chilli, if you like.