Red curry paste (For 4 servings)
15 gm red chili
8 gm dried chili
15 gm sliced lemongrass
20 gm garlic
10 gm black pepper
8 gm turmeric
5 gm shallot
2 gm sliced galangal
10 gm shrimp paste

Grind ingredients in a mortar and pestle until fine.
Red curry sauce
300 gm coconut milk
20 gm red curry paste
1 gm sliced kaffir lime leaf
1 bunch sweet basil
2 gm salt
2 gm sugar
2 gm fish sauce

Heat fresh coconut milk in a saucepan. Add red curry paste and cook for 2 minutes. Season with plum sugar, fish sauce and salt, let simmer, then add sliced kaffir lime leaf and sweet basil.

Golden prawns
5 pcs. king prawns
5 gm flour
2 gm kaffir lime leaf
2 gm lemongrass
2 gm root coriander
200 ml. vegetable oil

Mix the prawns with flour, kaffir lime leaf, lemongrass and root coriander. Heat vegetable oil in a pan on medium heat. In the pan, add prawns and fry until golden.

Decoration
Lemongrass
Red chili Sweet basil
Sweet basil
Kaffir lime leaf

Serving
Place lemongrass with golden prawns on top on a serving plate. Top with rich red curry sauce and garnish with red chili, sweet basil and kaffir lime leaf. Serve with steamed jasmine rice.

About the Supreeda (Ooy) Khemkheang

Chef Ooy graduated from Ratchamonkol Technology College in Songkha province majoring in Hospitality. She is extremely fond of cooking and taught herself how to master her culinary passion.

She started working in 1992 and has worked in hotels and villas for many years before arriving at SILK Restaurant. Even after 18 years of food experience, she still loves cooking and wants to continue this career in the future.

For more information contact:
SILK restaurant and bar
15 Moo 6, Layi Naka Lay Road, Kamala, Phuket Tel: +66 (0) 76 338 777 www.andarasilk.com