Saigon Prawn Curry w/Basil

There are many variations of this delicious coconut milk-based curry all over Southeast Asia. Because there is a strong Indian influence in the culinary of southern Vietnam, this variation uses Indian curry powder.

Recipe for Saigon Prawn Curry w/Basil
Ingredients for Saigon Prawn Curry w/Basil:

• 30 g fresh ginger, roughly chopped
• 2-3 cloves garlic, roughly chopped
• 2 tbsp oil
• 1 onion, halved and finely sliced
• 2 stalks lemongrass, trimmed and finely sliced
• 2 fresh red or green chillies, stalk and seeds removed and finely sliced
• 1 tbsp sugar
• 2 tbsp shrimp paste
• 1 tbsp fish sauce
• 2 tbsp curry powder
• 475 ml unsweetened coconut milk
• juice and zest of 1 lime
• salt to taste
• 900 g prawns, shelled and deveined
• 1 tomato, seeded, sliced
• small bunch basil leaves
• small bunch coriander, finely chopped

Method:

1. Using a pestle and mortar, pound ginger with garlic until it almost resembles a paste.
2. Heat oil in a traditional clay pot, wok or heavy pot and stir in onion. Cook until it begins to turn brown, then stir in garlic-ginger paste.
3. Once aromas begin to lift from pot, add lemongrass, chillies and sugar. Cook for 1-2 minutes, before adding shrimp paste, fish sauce and curry powder.
4. Stir well and allow flavours to mingle and fuse over the heat for a minute or two before adding coconut milk, lime juice and zest.
5. Mix well and bring liquid to the boil for 2-3 minutes. Season with salt to taste. 
6. Gently stir in prawns and bring liquid to the boil once more.
7. Reduce heat and cook gently for 2-3 minutes until prawns turns opaque.
8. Toss in basil leaves and sprinkle coriander over top. Serve immediately from pot with chunks of crusty bread to mop up sauce.