Gambas red curry by LE SPOON Restaurant & Bar

Exclusive! We reveal a recipe from the SPOON Restaurant & Bar in the Palais Brongniart, a Ducasse Restaurant. Enjoy!

Curry rouge de gambas SPOON_27-09-17©pmonetta-5774 Credit photo Pierre Monetta BD.jpg

Ingredients for 4 people

Black tiger gambas (16/20 per kg): 28 prawns

Red curry sauce:

4 soup spoons of coconut oil
2 shallots
5 small chilli peppers
1 cayenne pepper
2 cloves of garlic
10 g ginger
10 g galangal
4 soups spoons red curry paste
fine sea salt (to taste)
10 ml Nuoc-mam
6 Thai chives
300 ml coconut milk
Dash of lime juice

Garnish:

1 cayenne pepper
¼ Lebanese cucumber
1 lime
¼ bunch Thai coriander

Preparation and cooking

Wash the cucumber and cut into thin slices, set aside.
Heat the coconut oil in a heavy saucepan, quickly fry the gambas and then remove them from the pan. Add the finely chopped shallots and finely sliced peppers, chopped garlic, and the grated ginger and galangal. Season with fine sea salt.
Add the red curry paste and cook covered for five minutes. Add the chopped Thai chives and the coconut milk.
Add the Nuoc-mam. Cook for 10 minutes then add the prawns off the heat and allow them to gently heat through.
Finish with plenty of lime juice to ensure that the curry is light and tangy.
Serve immediately.