By The Thai Experience
Our recipe for our prawn curry with chaploo leaves is a firm favourite among those curry lovers! Chaploo leaves are related to betel leaves and to help ease their strong flavour we poach them for 5 seconds first! serves 4-6
The curry paste
Dried red chillies
The Shrimp paste
Red curry paste
Dried shrimp paste
1. Add a bit of oil to the frying pan then add the chili and dried prawns pastes, and cook for about a minute on medium heat. Then add ⅓ of the coconut cream and mix well, leave to simmer for a couple of minutes until the coconut cream split.
2. Once the coconut cream splits add the rest of the coconut cream and simmer for another 5 minutes.
3. Add the palm sugar and fish sauce to taste followed by the sliced betel leaves and sliced fresh prawns. Cook for another couple of minutes and serve.
Poach the betel leaves for 10 seconds before you add to the curry as it is quite strong
For this dish you want to overcook the prawns so they add a bouncy texture to your curry
At some point the curry might until being very thick if this happens just add water or chicken stock