Description
Great little prawn curry recipe which is way more aromatic than you might expect, with also an earthy base and a zesty finish. All you need is some freshly cooked rice and store-bought naan or paratha and to serve. And possibly a pint of beer to wash it down.
Ingredients
1 onion, roughly chopped
1 small thumb ginger, peeled and roughly chopped
2 spring onions, roughly chopped
3 cloves garlic, peeled
1 tbsp neutral cooking oil
1 tsp turmeric
1/2 tsp ground cloves
1/2 tsp chilli flakes
3 kaffir lime leaves, stripped from stem and finely sliced or finely grated zest of 1 large or 2 small limes
1 tablespoon brown sugar
400ml light coconut milk
1-2 tsp fish sauce (to taste, as this is the salty element)
500g medium/large raw prawns
1/3 cup coriander leaves, to serve
2 limes, quartered, to serve
Directions
1. Put onion, ginger, spring onions and garlic in a small food processor and blend to a paste. Heat oil in a large frying pan and add onion paste. Cook, stirring occasionally for 10 min.
2. Add turmeric, cloves, chilli and lime leaves or zest, and cook for 1 minute, stirring. Add brown sugar, coconut milk and fish sauce and bring to a boil then reduce heat to a simmer and cook, for 5 min.
3. Add prawns and cook for 5 min until coconut milk is slightly reduced and prawns are cooked through.
4. Serve with extra lime wedges, rice, Indian bread and fresh coriander.
Enjoy!
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