Coconut Prawn Curry Recipe by The Wonky Spatula
Recipe by The Wonky Spatula.
Ingredients
| 280 g | raw king prawns | |
| 3 | large shallots, finely sliced | |
| 2 | peppers, finely sliced | |
| 3 | spring onions, finely sliced | |
| 2 | beef tomatoes, cut into eighths | |
| 2 | Kaffir lime leaves | |
| 1 stick | lemongrass | |
| 3 | garlic cloves, minced | |
| 1 | green chili, finely sliced | |
| 2 cm piece | ginger, grated | |
| 2 tsp | 10 ml | chili flakes |
| 2 tbsp | 30 ml | paprika |
| 2 x 400 g | tins of coconut milk | |
| large handful | fresh coriander (plus extra to garnish) | |
| 1 lime | lime juice | |
| — | coconut oil |
Instructions
Method
- In a large saucepan heat 1 tsp of coconut oil.
- Add the shallots and saute until they start to soften.
- Once the shallots have begun to turn slightly golden, add the lemon grass, garlic, ginger, chili, spring onion and lime leaves.
- Saute for 2-3 minutes before adding in the chili flakes and paprika, mix thoroughly.
- Add the coconut milk to the saucepan and bring the mixture to the boil.
- Simmer for 6-8 minutes before adding the peppers, lime juice and tomatoes.
- Continue to cook for 2-3 minutes before turning up the heat and adding the prawns.
- Once the prawns turn pink (after about 1 minute) remove from the heat, stir in the coriander and serve.