Super Fast Prawn Curry

Super Fast Prawn Curry

A simple and quick go to meal that is packed full of flavour. Perfect for both sunny or winter evenings.

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Recipe

To Serve

  • Rice
    1.5 cups
  • olive oil
  • Onion
    1
  • Coriander seeds
    1/2
  • Black pepper
  • garlic
    1 clove
  • Lemongrass
    1
  • Medium curry powder
  • Tumeric
    1/2
  • Saffron
  • Coconut milk
  • Zest and juice of lime
    1
  • Raw prawns
    400 grams
  • Bean sprouts
    1 pack
  • Coriander leaves
    1 handful
  • Red chilli
  • Lime to serve
  • Deep frying pan

Method

1

Heat a small amount of olive oil in a deep frying pan, over a medium heat. Add the finely chopped onion and fry for 3-4 minutes until it is turning translucent. Reduce the heat slightly; add the coriander seed, black pepper, crushed garlic clove, and finely sliced lemongrass, and fry for a further 2 minutes. Now stir in the curry powder, turmeric and saffron strands, and pour in the coconut milk.

2

Once the coconut milk is gently simmering, mix in the zest and juice of a lime, and the raw prawns. Stir everything together and simmer for 2 or 3 more minutes, or until the prawns have turned pink. Remove from the heat, chuck in the bean sprouts, and serve in bowls with rice noodles or rice, a few thin slices of chilli, a sprinkling of coriander leaves, and a wedge of lime.

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