Discover our unique collections, thoughtfully designed to suit every style and occasion.
Since 1994, Mud Australia has created elegant and timeless porcelain homewares.
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 14 stores globally.
Explore inspiration, gift registries, corporate gifting and gift cards.
Serves 4
Australian chef and food artist Sandy Ho is a long-time friend of Mud. We first tasted this dish when she prepared it for a relaxed lunch in Palm Springs, and it has stayed with us ever since.
Inspired by the Vietnamese classic Cà Ri Gà — a fragrant chicken curry often enjoyed with a light, crusty bánh mì — Sandy’s version turns to prawns, marinated in a rich curry butter sauce. It’s made for spooning generously over warm focaccia or a thick slice of sourdough, inviting a slower, shared way of eating.
Ingredients
Red curry paste (makes 1 cup)
Dried chili de arbol — 12, cut into 1 cm, seeds removed and soaked
Chili soaking water — ¼ cup, reserved
Lemongrass — 2 tbsp, tender lighter parts only, sliced
Galangal — 1 tbsp, peeled and grated or finely minced
Garlic cloves — 4, peeled
Paprika — ½ tsp
Ground coriander — ½ tsp
Ground cumin — ½ tsp
Cilantro roots — 1 tbsp, chopped
Red shallots — 1, peeled and roughly chopped
Makrut lime leaves — 2, sliced (or zest of 1 lime)
Curry butter sauce
Unsalted butter — 10 tbsp
Red curry paste — 4 tbsp (from the recipe above)
Fish sauce — 1 tbsp
Brown sugar — ½ tbsp
Lime juice — ½ lime
Salt — to taste
Prawns
Jumbo prawns — 500g / 1 lb, peeled and deveined with tail on
Garlic cloves — 2, thinly sliced
Lime zest — 1 lime
Neutral oil — ½ tbsp
Salt — ½ tsp
Coriander — ½ cup, chopped for serving
Lime wedges — for serving
Method
Red Curry Paste (makes 1 cup)
- Add all ingredients into a food processor and blend until smooth
- Scrape from blender into a jar with tight fitting lid and store in refrigerator for up to 10 days
Curry Butter Sauce
- Melt butter in a large heavy bottom pot over medium heat
- When butter begins to foam (around 5 minutes), whisk in the curry paste, fish sauce, brown sugar and lime juice. Continue cooking the curry sauce for 2 minutes, stirring occasionally until the curry paste is fragrant and beginning to caramelise
- Season with salt to taste and turn off heat
- Keep warm while you cook the prawns
Prawns
- Add all ingredients into a bowl and mix well, leave to marinate for 1 hr or best in the refrigerator overnight
- Heat a skillet over high heat with a 1/2 a tablespoon of neutral oil until just smoking
- Work in batches to sear off the prawns, about 1 minute on each side (do not overcrowd the pan)
- Toss the hot prawns in the prepared curry butter sauce
- Serve hot, spooned over toast or freshly baked focaccia, then top with fresh coriander and lime wedges