Warming Prawn Curry

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Warming Prawn Curry
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 24 large prawns, shelled and deveined, with tails
  • 2 tb coconut oil, melted
  • 8 golden shallots, peeled and roughly chopped
  • 4 garlic cloves, crushed
  • 2 tb finely grated ginger
  • 2 coriander roots, finely sliced
  • 1 lemongrass stalk, white portion finely chopped
  • 2 long red chillies, stems removed
  • 2 tsp ground turmeric
  • 1 tsp tamarind paste
  • 12 curry leaves
  • 400ml coconut cream
  • ½ cup shredded coconut, unsweetened
  • 1 cucumber, seeds removed and cut into ribbons
  • 1 lime, cut into quarters
  • large handful each fresh coriander, mint, and Thai basil
  • Sea salt and black pepper, to taste

  • Method

  • 1
    Combine the shallots, ginger, garlic, coriander root, lemongrass, and chillies in a food processor along with one tablespoon of melted coconut oil, and process until it forms a thick paste.
  • 2
    Add the remaining oil to your Le Creuset casserole (or round skillet) over a medium heat. Allow to get nice and hot before adding the curry leaves and frying for 30-40 seconds, or until they get crispy. Remove them with tongs, and place on paper towel to drain.
  • 3
    Pour in the paste and cook for 5-6 minutes, stirring continuously, until nice and fragrant. Add the turmeric and tamarind paste, and cook for a further minute.
  • 4
    Add your coconut cream, stir well, and bring to a simmer.
  • 5
    Place your prawns and half the curry leaves into the dish, and cook for 3-4 minutes or until prawns are cooked through.
  • 6
    Serve over wild or long-grain rice with plenty of shredded coconut, cucumber, fresh herbs, and the remaining fried curry leaves. Squeeze a lime quarter over the top and season to taste before you dig in.