Green Curry Tiger Prawns
Curry Oil, Togarashi, Fresh Herbs, Lime
Chef Seth Fatah of Kaori | Miami, FL
Adapted by StarChefs | May 2025 | Photo: Alexander zeren
INGREDIENTS
Blanched Herbs:
Yield: 105 grams
Baking soda
Kosher salt
80 grams parsley
80 grams cilantro
Curry Base:
Yield: 617 grams
125 grams sliced shallots
14 grams lemongrass, cut into 1-inch batons
14 grams sliced ginger
12 grams sliced garlic
4 grams torn Makrut lime leaves
2 grams torn curry leaves
100 grams green curry paste
812 grams coconut milk
Green Curry Sauce:
Yield: 430 grams
16 grams lime juice
6 grams dark brown sugar
6 grams fish sauce
Kosher salt
Curry Oil:
Yield: 200 grams
20 grams curry powder
200 grams neutral non-seed oil
To Assemble and Serve:
Yield: 1 serving
1 tiger prawn, butterflied and deveined
Ito togarashi
Micro greens
Lime, halved
METHOD
For the Blanched Herbs:
Fill a large, heavy-bottomed pot halfway up with water. Place over medium-high heat. Add baking soda and salt. Prepare ice bath and set aside. Add herbs to pot and blanch 10 seconds. Remove and shock in ice bath. Using a cheesecloth, squeeze excess water from herbs. Transfer to a nonreactive container and set aside.
For the Curry Base:
In a large, heavy-bottomed pot over medium heat, add shallots, lemongrass, ginger, garlic, lime leaves, and curry leaves. Sweat until alliums are caramelized. Add green curry paste and sauté until aromatic. Stir in coconut milk. Reduce heat and cook until mixture has thickened to desired consistency. Remove from heat. Transfer to an airtight container and refrigerate.
For the Green Curry Sauce:
In a Vitamix Commercial blender, add lime juice, sugar, fish sauce, 475 grams Curry Base, and 40 grams Blanched Herbs. Blend 6 minutes, or until mixture begins to steam. Season with salt, then strain into a nonreactive container. Let cool over an ice bath. Cover and refrigerate.
For the Curry Oil:
Place curry powder in a metal mixing bowl and set aside. In a pot over medium flame, heat oil to 350°F. Slowly pour oil over curry powder. Stir to combine. Cover and let sit 30 minutes at room temperature. Strain into an airtight container and reserve.
To Assemble and Serve:
Prepare and heat a grill. In a pot over medium-low heat, warm Green Curry Sauce. On a work surface, brush tiger prawn with Curry Oil. Grill, shell-side-down, until almost fully cooked through. Transfer to a work surface and let rest. Once cooled, place grilled prawn on a serving plate. Drizzle with desired amount warmed Green Curry Sauce. Garnish with togarashi and micro greens. Serve with lime.
