Yellow coconut curry with tiger prawns
Serve up this healthy prawn curry with vibrant turmeric, ginger and coconut flavours for an easy, delicious midweek meal.
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
1 lemongrass stalk, trimmed and very finely chopped
2 tsp brown mustard seeds
1â2 tsp ground cardamom
1 tsp ground turmeric
1 onion, finely sliced
1 bunch (25g) coriander stalks, finely chopped
2 tsp grated ginger
2 garlic cloves, crushed
1â2 tsp sea salt
2â3 tbsp filtered water
1 tbsp extra virgin coconut oil
1â2 small butternut squash (about 300g), peeled, deseeded and cut into 1cm dice
6 baby corns, thinly sliced into rounds
400ml (13â4 cups) coconut milk
1â2 small pineapple (about 200g), peeled, cored and cut into chunks
10â12 pre-cooked extra-large tiger prawns (about 150g)
1 bunch (25g) coriander leaves, roughly chopped, to serve
Serving suggestion: Thai-style egg-fried rice
Method
First make a curry paste. Place the lemongrass, mustard seeds, cardamom and turmeric in a wok over a mediumâhigh heat and dry-fry for 1â2 minutes, or until fragrant.
Transfer to a small food processor with the onion, coriander stalks, ginger, garlic, salt and 2 tablespoons of the water. Process to a smooth consistency, adding another tablespoon of water to thin if needed.
Next, make the curry. Heat the oil in the same wok over a mediumâhigh heat. Add the paste and cook for 3â4 minutes, or until fragrant.
Add the butternut squash and corn and stir to coat in the paste and when nicely coloured add the coconut milk and pineapple, cover and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the squash is just tender.
Stir in the prawns and cook for 3â4 minutes, or until warmed through. Divide between serving bowls and sprinkle with the chopped coriander to serve.
Charlotteâs notes:Â Leftover curry will keep in an airtight glass container in the fridge for up to two days.
