PRAWNS IN THAI RED CURRY SAUCE

2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
1 – 3 tablespoons Thai red curry paste, depending on spice preference
2 tablespoons curry powder
1 cup coconut milk
½ cup low-sodium chicken broth
1 kg prawns, cleaned and devained
1 teaspoon fish sauce
1½ teaspoons sugar
3 carrots, julienned
fresh coriander
spring onion
Garnishes:
thinly sliced shallots, raw or fried
coriander
roasted chopped peanuts
lime wedges
chopped spring onion

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 15 minutes. Taste and adjust seasoning. Add coriander and white parts of spring onion. Add carrots and prawns and simmer for 5 minutes.
Serve with jasmine rice or steamed buns.

Recipe and photo: Charleen Nieuwenhuizen