Luke Mangan's green curry of prawns with jasmine rice, fried shallots and peas
2 tablespoons shallots, chopped finely
4 tablespoons coriander leaves, chopped finely
2 tablespoons lemon grass, chopped finely
150g curry powder (Thai green)
1 tablespoon garlic, chopped finely
1 tablespoon ginger, chopped finely
1 tablespoon galangal, chopped finely
1 teaspoon chilli paste
2 teaspoons palm sugar
1 lime, juice only
100g very small new potatoes, cut in half if large
500g raw banana prawns, peeled and de-veined
1 can coconut milk
4 kaffir lime leaves
2 tablespoons fish sauce
50g Thai eggplant or baby eggplant
2 tbsp fresh Thai basil, shredded
60ml sunflower oil
2 tablespoons olive oil
2 tablespoons chopped onion
60g green peas
1 bay leaf
370g dry jasmine rice
salt to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the fried shallots peel and thinly slice 10-15 shallots. Dry on a paper towel. Heat about the oil until moderately hot in a small shallow saucepan. Add shallots and fry until golden brown. Remove and drain thoroughly before storing in an airtight jar.
In a large saucepan over a medium-low heat, warm the oil. Add onion and sauté for 3-5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
Pour 3 cups of water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit for approximately 40 minutes.
Blend or process shallots, coriander leaves, lemon grass, curry powder, garlic, ginger, galangal and chilli paste. Add a little of the coconut milk and continue to blend until a smooth paste is formed. Heat wok. Add paste and stir-fry 1 minute until aromatic. Add coconut milk, lime leaves and fish sauce, bring to a boil. Add eggplant and simmer 10 minutes until tender. Add prawns and cook 2 minutes until firm. Add Thai basil, stir to mix and serve over rice.