Kari bonkong trasak

Kari bonkong trasak

Prawn and sweet gourd curry

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 sweet gourd or marrow
or 2 green cucumbers
5 garlic cloves
1 small onion, roughly chopped
2 teaspoons fresh ginger, finely chopped
1/2 teaspoon chilli powder
1/2 teaspoon ground fennel
2 teaspoons ground coriander
1/4 teaspoon ground turmeric
80ml oil
500g large raw prawns, peeled and deveined
500ml coconut milk
1 stem lemongrass, bruised
2 tablespoons lemon juice
1 teaspoon sugar, (optional)
1 tablespoon fish sauce

Method

  1. Peel the gourd, marrow or cucumbers, cut in halves lengthways, scoop out the seeds and cut into thick slices. Put the garlic, onion and ginger into a food processor and process to a purée. Mix in the chilli powder, fennel, coriander and turmeric.
  2. Heat the oil in a wok or large heavy-based frying pan and cook the onion mixture over low heat for 20 minutes, or until the oil starts to show around the edges and the mixture starts to catch on the base of the pan. Add the prawns and stir-fry for 3 minutes, then add the coconut milk and bring to simmering point. Add the gourd, marrow or cucumber, lemongrass, lemon juice, sugar, if using, and fish sauce and stir gently, simmering for about 5 minutes, or until the gourd, marrow or cucumber is tender but not too soft. Serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again