泰式干红咖喱虾

┃材料┃
自制泰式红咖喱酱3-4汤匙、食油6汤匙、香茅2枝（取白茎，拍烂）、椰浆1杯、疯柑叶3对、虎虾500克（修剪须脚、洗净后以½汤匙白糖腌妥）、黄色大葱1粒（切瓣）
┃调味料┃
鱼露1汤匙、白糖1汤匙、胡椒粉适量
┃配料┃
熟番茄2粒（切4瓣）、酸柑汁2汤匙
┃装饰┃
红辣椒1条（切丝）、酸柑1粒
┃做法┃
1. 起锅热油，以中火把香茅爆香，然后加入泰式红咖哩酱，炒至油分解后加入椰浆和疯柑叶，小火焖煮。(图1-4)
2. 加入虾、大葱及调味料，大火煮至虾转色，即刻加入番茄，搅拌均匀。(图5-8)
3. 熄火，加入酸柑汁，试味后撒入装饰料即可

┃INGREDIENT┃
3 – 4 tbsp homemade Thai red curry paste, 6 tbsp oil, 2 stalks lemon grass(white part, smashed), 1 cup coconut milk, 3 pairs kaffir lime leaves, 500g tiger prawns(washed, trimmed, marinate with ½ tbsp sugar), 1 medium yellow onion(cut into wedges)
┃SEASONING┃
1 tbsp fish sauce, 1 tbsp palm sugar, dash of white pepper
┃SUB-INGREDIENT┃
2 ripe tomatoes (quartered), 2 tbsp lime juice
┃GARNISHING┃
1 red chilli (cut strips), 1 lime (cut wedges)
┃METHOD┃
1. Heat oil over medium heat. Fry lemon grass till fragrant. Add red curry paste and fry till oil separates. Add coconut milk, kaffir lime leaves and bring to a simmer. (pic 1-4)
2. Add prawns, onion and seasonings. Cook on high heat till prawns just change colour. Add tomatoes, stir
quickly to combine. (pic 5-8)
3. Remove from heat, stir in lime juice. Adjust seasoning if needed. Garnish and serve.