Dried chilies 12–15 pcs Seeded, soaked until soft, drained
Salt 1 tsp
Shallots 3 heaping tbsp
Garlic 2 heaping tbsp
Shrimp paste 1 tsp
Chu Chee Main Ingredients
River prawns 10 pcs Remove claws, legs, intestines, and butterfly
Chili oil 4 tbsp
Ampawa coconut milk (for curry base) 500 g Mix with 500 g water
Water 500 g
Fish sauce 3 tbsp
Palm sugar 2 tbsp
Kaffir lime leaves 5–6 leaves Thinly sliced
Red spur chili 2 pcs Halved, seeded, sliced thinly
Ampawa coconut milk (for topping) 200 g
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Instructions
Pound white pepper, galangal, lemongrass, kaffir lime zest, and coriander root until fine. Add soaked chilies and salt; pound until smooth. Add shallots, garlic, and shrimp paste; continue pounding until smooth. Set aside.
Sauté chili oil and curry paste until aromatic. Gradually add diluted coconut milk. Once boiling, add prawns.
Season with fish sauce and palm sugar. Once boiling again, add half of the kaffir lime leaves and chilies. Bring to a boil and remove from heat.
Simmer the thick coconut milk topping until slightly thickened.
Serving
Place the prawns on a plate, drizzle with the thick coconut milk, and sprinkle with the remaining kaffir lime leaves and red chilies. Serves 10.
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