September 28, 2018
Fragrant Green Curry Recipe with Mooloolaba prawn dumplings and Asian vegetables
Tamarind Restaurant, Spicers Tamarind Retreat
Sunshine Coast Hinterland Queensland
Daniel Jarrett, Head Chef
Home made green curry paste:
In a small pan over low heat, roast the spices – peppercorns, coriander seed, cumin and nutmeg. Move around to pan to ensure they don’t burn. Remove from the pan when the spices start to release fragrance. Transfer to a mortar and pestle, grind to a powder.
Remove the spices from mortar and pestle. Place aside.
In the mortar and pestle, add the chillies, garlic, lemongrass, galangal, coriander root, lime zest, grachai and salt then pound until a smooth paste.
Add the roasted spices to the curry paste. Combine.
Add the turmeric and kapi. Combine.
Steamed prawn dumplings
Place the prawns, garlic, coriander roots and pepper into a food processor and blend until well mixed to a smooth paste. Add the egg and tapioca flour. Blitz until all of the ingredients are just combined. Place the mixture in the fridge to cool for 20min.
Shape into 25mm approx balls. (quail egg size)
Steam for 8min until cooked. Reserve. Keep warm.
Combine with vegetables
In saucepan, over low heat, add the oil and curry paste.
Fry until fragrant and the oil is released.
Season with the fish sauce and palm sugar.
To the paste, fold through the chilli, lime leaves, eggplant and baby corn.
Add coconut milk and bring to a slow simmer for 3-5min.
Add the prawn dumplings and bamboo slices to the curry sauce and cook for approx 4 min. Season to taste.
Fold through the Thai basil leaves and serve immediately with rice.
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