Recipe - Kaeng Keo Wan Gung (Green Prawn Curry)

2 tablespoon Shallots, chop fine
2 tablespoon Coriander leaves, chop fine
1 tablespoon Lemon grass, chop fine
1 tablespoon Curry powder (Thai green)
One half tablespoon Garlic, chop fine
One half tablespoon Ginger, chop fine
One half tablespoon Galangal, chop fine
One half teaspoon Chili paste
1 pound Prawns, peeled and deveined
1 cup Coconut milk
1 tablespoon Lime leaves, shred
1 tablespoon Fish sauce
2 cup Thai eggplant
One half cup Thai basil, shred

Here's a few Thai Prawn recipes one for soup and two curries. If you are
not familiar with some of the ingredients, any Asian grocery store will be
able to help you. Or email me if you have any questions. I got these
recipes from "The Lemon Grass and Galangal Cookbook".

Blend or process shallots, coriander leaves, lemon grass, curry powder,
garlic, ginger, galangal and chili 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.

Yield 4 cups

Posted to EATL Digest 10 Sep 96

From: Serene Ong sereneo@INFO.BISHKEK.SU

Date: Thu, 12 Sep 1996 03:54:41 +0700