Cambodian Prawns


240 ml (1 cup) Red Curry Cambogee
6 prawns  in the shell
2 tablespoons tomato paste
1 tablespoon peanuts  chopped
240 ml (1 cup) cooked spinach
12 fresh basil leaves
1 tablespoon chillie paste
1 teaspoon fresh ginger root  minced


Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.
Cover the bottom of a heated plate with the spinach in an even layer.
Remove the prawns from the sauce and shell them if you wish. Arrange them on the spinach. Stir the basil and chile paste into the sauce and pour over the prawns. Sprinkle with fresh ginger and serve.

NOTES : The Red Curry Cambogee must first be prepared for this recipe. 

    Red Curry Cambogee


    4 Thai/*Jalapeno chiles, dried stemmed & seeded
    240 ml (1 cup) water
    60 ml (4 tbsp) paprika
    30 ml (2 tbsp) vegetable oil
    960 ml (4 cups Basic Lemon Grass Curry Sauce (above)
    *Japaeno chilles are lower on the chillie heat scale but then compensate to some extent by the larger size of  the Jalapeno. I would suggest adding from 5 to 6 Jalapenos

    Break the chiles into small pieces. Pour boiling water over them to cover and let steep until they are soft, about 15 minutes. Combine the chiles, chile water, and the paprika in a blender to make a paste. Heat the oil in a wok or skillet, add the chile paste, and stir-fry until it begins to darken. Reduce the heat, if needed, to prevent burning. Stir enough of the paste into the Basic Lemon Grass Curry Sauce to give it a good red color, and to suit your taste. Bring to a boil, reduce the heat, and simmer for 5 minutes.

        Basic Lemon Grass Curry Sauce

        80 ml (1/3 cup) lemon grass  sliced
        4 cloves garlic
        1 teaspoon galangal  dried
        1 teaspoon ground turmeric
        1 Thai  chillie stemmed & seeded
        3 shallots
        840 ml (3 1/2 cups) coconut milk
        3 lime leaves
        1 Pinch salt or shrimp paste


        Puree together the lemon grass, garlic, galangal, turmeric, chillies and shallots.
        Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer,         stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving. 

        To prepare one portion, pour 120 ml (1/2 cup) of this curry sauce into a shallow vessel or a wok. Add 120 ml (1/2 cup) cup of meat or vegetables, bring to a medium boil and cook to desired degree.
        NOTES : Yield: Approx 1 litre (2 pints).