Thai
Thai - Curries
Baby Corn Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 300g prawns, peeled and deveined
- • 200g baby corn, halved lengthways
- • 2 tbsp red curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 3 kaffir lime leaves, torn
- • 1/2 cup Thai basil leaves
Preparation Steps
1
Phase 1
Simmer half the coconut milk with the red curry paste over medium heat until the oil separates.
2
Phase 2
Add the prawns and cook for 2 minutes until pink.
3
Phase 3
Pour in the remaining coconut milk, fish sauce, and palm sugar; bring to a gentle simmer.
4
Phase 4
Add the baby corn and cook for 4 minutes until tender-crisp.
5
Phase 5
Stir in the kaffir lime leaves and Thai basil, then serve with steamed jasmine rice.