Some things never change. My basic recipe for curry, for example. Varies only is the color of the curry paste and the deposit. Actually, the grapes are part of a green duck curry. But I was just not a duck. For prawns. And instead of green curry paste I used red. The beauty of the curries that range of variation. Does not fit, do not exist.
The sauce is only me a bit too liquid, so it is between the rice and is run down into the bowl ...
Ingredients:
3 slices ginger
1 +2 gr garlic, chopped 200 ml coconut cream
200 ml meat stock 3 kaffir lime leaves
1-2 chiles, fresh or dried prawns
200 g 200 g green seedless grapes
2 spring onions into rings
fish sauce Method: Fry the curry paste
with the sesame oil. Ginger and chopped Sauté garlic in it briefly and then add the coconut cream and chicken stock. Lime leaves and chiles give mitköcheln it, and leave.
The giant shrimp in a separate pan fry the remaining garlic.
the prawns with the halved grapes in the coconut "soup" and briefly run through can be. Season with fish sauce.
If available, plenty of fresh coriander, mix.
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