Prawn and Coconut Curry
A red Thai curry and coconut broth with vegetables and grilled prawns.
Prawn and Coconut Curry A red Thai curry and coconut broth with vegetables and grilled prawns. |
| Servings | Prep Time |
| 4servings | 15min |
| Cook Time |
| 20min |
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Ingredients
- 15ml olive oil
- 5cm grated ginger
- 4cloves garlicminced
- 1 brown onionfinely chopped
- 4stalks lemongrasscrushed and chopped
- 3 birds eye chilifinely chopped
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 2tablespoons soy sauce
- 1can coconut milk
- 1 limejuice retained
- 4stalks spring onionfinely chopped
- 4medium carrotssliced in ribbons
- 4individual bok choywashed and sliced in half
- 4portions glass noodles
- 15ml olive oil
- 500gr fresh queen prawns
- seasoningfor the prawns
Instructions
- First off, to make your curry paste – heat the olive oil in a large saucepan and place the ginger, garlic, onion, lemongrass, chili and spices to saute for a few minutes. Or simply replace with 2 Tablespoons of store bought paste.
- Once the onion is translucent and soft, add the soy sauce and coconut milk to the pan and allow to heat through.
- Now blend this sauce in a blender until smooth and pour it through a sieve if you want a silky broth.
- Place the blended sauce back on the heat and allow to simmer for 20 minutes.
- Boil water and cover the noodles.
- Prep your veggies and only add it to the hot coconut curry sauce about 5 minutes before dishing up.
- For the prawns, devein them and make sure they are clean and patted dry.
- Heat the olive oil in a wok until scorching hot and flash fry the prawns, seasoning as you go.
- To assemble; scoop the broth with veggies into a bowl, give it a good squeeze of lime juice, add the softened noodles and top with prawns.
- Serve with fresh coriander and lime wedges.
Recipe Notes
The base of the broth is vegan, so simply replace the prawns with more sauteed veggies for a plant based meal.