500 g Raw shrimps
1 tablespoon Cooking oil
2 liters Water
2 tablespoons Curry paste
2 tablespoons Tamarind concentrate
2 teaspoons Ground turmeric
1 teaspoon Red chili, chopped
4-8 Kaffir lime leaves, whole or shredded
2 tablespoons Fish sauce
2 tablespoons Lime juice
2 teaspoons Soft brown sugar
1/4 cup Fresh coriander leaves
Method :
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Peel and devein the shrimps leaving only the tail intact.
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Heat the oil in a large pan. Add the shrimps shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently, until the shells and heads are deep orange.
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Add 1 cup of the water and the curry paste to the pan.
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Boil for 5 minutes until water level reduced slightly. Add the remaining water and simmer for 20 minutes. Drain the stock, discarding the heads and shells.
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Return the drained stock to the pan.
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Add the tamarind, turmeric, chili and lime leaves. Bring to boil and cook for 2 minutes.
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Add the shrimps to the pan and cook for 5 minutes or until the prawns turn pink.
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Add the fish sauce, lime juice, sugar and stir to combine.
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Serve immediately and sprinkled with coriander leaves.
