Thai Style Tiger Prawn Curry

READY IN: 1hr 20mins




  • 1) Overnight, soak the almonds so that the skin will come off easily the next day.
  • 2) Clean and cut the mushrooms, pineapple, onion, cherry tomatoes and capsicum and set aside.
  • 3) Devein the prawns.
  • 4) Remove the skin of the almond and grind it along with the dry chillies, garlic and ginger to form a smooth paste.
  • 5) Grate the zest from the lemon.
  • 6) Add the oil to the pan and saute the cut vegetables on high fire and toss in a pinch of salt.
  • 7) Add the paste made of almonds, chillies, garlic and ginger.
  • 8) Add turmeric powder.
  • 9) When the vegetables soften, add the coconut milk.
  • 10) When the coconut milk starts boiling, add the lemon zest.
  • 11) In a separate pan, melt the butter, add the peeled prawn, add a pinch of salt and toss until it turns pink.
  • 12) Once the prawns are cooked, add it to the wok with the rest of the stuff.
  • 13) Let it simmer for a few minutes under low fire, add the remaining salt.
  • 14) Taste the gravy and add more salt if required.
  • 15) Serve with steamed rice and popodums.