Shell-on Thai Yellow Curry King Prawns

Method

1. Defrost the prawns fully, then pat them really dry. Leave the heads and shells on.
2. With kitchen scissors, cut along the back of each shell from behind the head towards the tail. Pull out the dark intestinal vein.
3. Season very lightly with salt. The fish sauce will provide most of the seasoning later.
4. Use a wide frying pan or wok. Add 1 tbsp neutral oil + 2 tbsp thick coconut cream. Medium-high heat. Cook until the coconut begins bubbling and looks slightly oily.
5. Now add 2 tbsp yellow curry paste, sliced Thai shallots, garlic, fresh turmeric, galangal, and lemongrass. Fry for 3–4 minutes.
6. Pour in about 200ml coconut milk. Keep another 50ml aside.
7. Add 2 torn makrut lime leaves, 1 tbsp fish sauce, and 1 tsp palm sugar.
8. Simmer gently for 4–5 minutes. Taste it. Let the sauce reduce until it's noticeably thicker than ordinary curry.
9. Turn the heat up to medium-high. Add all the prawns. Toss them thoroughly through the curry.
10. Cook for roughly 4–6 minutes total, depending on size, turning them regularly. You're looking for shells turning vivid orange-red, flesh becoming opaque, bodies curling into a loose C, and heads releasing some of their juices into the curry.
11. Turn the heat low. Taste the sauce.
12. Adjust seasoning as needed: add another 0.5 tsp fish sauce if it needs salt/umami, another 0.5 tsp palm sugar if it needs sweetness, squeeze of lime if too rich/sweet, splash of remaining coconut milk if too thick, sliced fresh chilli if too mild, or tiny 0.5 tsp tamarind if it needs acidity beyond lime.
13. Squeeze in about 0.5 lime. Add another torn makrut leaf if you want a stronger perfume. Turn off the heat.
14. Scatter over coriander, sliced spring onion, fresh red chilli, and optional crispy shallots. Serve immediately.