Back in July we had a weekend away in London, for dinner on Saturday we went to Dalston, which over the past few years has built a reputation for having some of the best Vietnamese food in the country and has been nicknamed the Pho Mile. We went to Tay Do Restaurant and I had a delicious chilli and lemongrass curry with thin vermicelli noodles, huge prawns and finished with fragrant Thai basil. I got back home and attempted to make my own version of the recipe.
For the paste:
6 small shallots, roughly chopped
3 cloves of garlic, roughly chopped
1 inch piece of ginger, grated
2 green chillis (depending on how spicy you want it) roughly chopped
2 lemongrass stalks, roughly chopped
3 tsp turmeric
1 tbsp curry powder
2 tsp ground coriander
Large handful of fresh coriander (stalks as well) roughly chopped
Large pinch of salt
2 tbsp coconut milk (taken from 1 tin)
For the curry:
1 glug of vegetable oil
1 large onion roughly chopped
1 yellow pepper roughly chopped
1 courgette roughly chopped
1 tin of coconut milk
150g raw king prawns
200g Rice vermicelli noodles
1 large handful of Thai basil (I didn’t have any so I used regular basil)
- To make the paste put all the paste ingredients into a blender and blitz until a smooth paste. If the paste isn’t blending very well add a little more coconut milk.
- Heat the oil in a wok or frying pan over a medium heat. When the oil is hot, add the onions and stir fry until the onions turn soft and translucent. Then add the pepper and courgette and fry for 2 minutes.
- Bring a separate pan of water to the boil and add the vermicelli noodle and cook as per pack instructions, these shouldn’t take long. Once cooked, drain and then leave to one side.
- Add the paste to the pan and stir everything together. Then add the prawns and cook until they start turning pink then add the coconut milk.
- Once the prawns are cooked and the coconut milk has warmed through, add the noodle to the pan. Stir everything together then serve on plates with a good helping of Thai basil.