Balinese prawn curry (Russel Blaikie)
This Balinese prawn curry combines raw tiger prawns with an aromatic homemade paste of galangal, lemongrass, turmeric and candlenuts. The Thermomix grinds the spice base to a silky consistency and simmers the coconut curry hands-free, delivering an authentic Indonesian main course with restaurant-quality depth of flavour.
About this recipe
Balinese prawn curry Thermomix TM7 brings the vibrant flavours of Indonesia straight into your kitchen, and it is easier than you might think. Searching for authentic curry recipes or an impressive quick weeknight dinner with an all-in-one kitchen machine ends here: this Russel Blaikie recipe builds a fresh paste from eschalots, garlic, galangal, ginger, candlenuts, turmeric, bird's eye chillies and lemongrass, then simmers tiger prawns in a fragrant coconut sauce. The TM7 grinds the hard candlenuts and fibrous galangal into a silky, even paste in seconds, something a standard blender struggles with. Precise temperature control keeps the coconut milk smooth and prevents curdling, while hands-free stirring lets you focus on peeling the prawns. Serve with steamed rice for a main course that tastes like hours of work but fits comfortably into a weeknight, and impresses equally at a dinner party.
Preparation tips
- Grind the candlenuts and galangal thoroughly before adding liquids; a dry, fine paste releases far more aroma and prevents a gritty texture in the finished curry sauce.
- Peel and devein the tiger prawns while the spice paste fries, keeping a few shells back to infuse the coconut sauce with extra depth of prawn flavour.
- Bird's eye chillies vary greatly in heat, so taste the paste before adding all of them; remove the seeds for a milder curry that still carries the lemongrass and turmeric aroma.
Recipe variations
- Vegetarian version: replace the tiger prawns with firm tofu cubes or king oyster mushrooms and fry them in the galangal-turmeric paste; finish with a squeeze of lime for the same Balinese fragrance.
- Festive seafood variation: swap half the prawns for scallops and squid rings, adding them in stages so nothing overcooks, and garnish with crispy fried shallots and fresh coriander for a dinner-party centrepiece.
Thermomix TM7 Benefits
- Grinding power - The Thermomix grinds candlenuts and galangal into a silky curry paste within seconds. [Grinding]. [Multi-Function]
- Fine chopping - The TM7 chops eschalots, garlic and bird's eye chillies evenly without any hand work. [Chopping]. [Multi-Function]
- Temperature control - Precise heating from the Thermomix keeps the coconut milk smooth without curdling. [Heating]. [Precision Control]
- Built-in scale - Weigh coconut oil and paste ingredients directly in the mixing bowl for authentic balance. [Weighing]. [Built-in Scale]
- Hands-free cooking - The TM7 stirs the simmering sauce automatically while you peel the tiger prawns. [Mixing]. [Hands-Free]
Ingredients
- eschalots
- garlic cloves
- fresh galangal
- fresh ginger
- candlenuts
- fresh turmeric
- fresh bird's eye chillies
- fresh lemongrass
- coconut oil
- palm sugar