Coconut and chilli seafood curry

Recipe from: 6/2/1993 12:00:00 AM
Ingredients 17
Servings 5
Time

Ingredients

  • 85
    ml
    desiccated coconut
  • 400
    ml
    coconut milk
  • 30
    ml
    sunflower oil
  • 2
    medium onions, chopped
  • 600
    g
    medium shrimp
  • 4
    prawns (optional)
  • fresh coriander
  • CURRY PASTE
  • 6
    cloves garlic
  • 3
    cm
    piece fresh ginger
  • 30
    ml
    chopped lemon grass
  • 10
    ml
    dried chilli flakes
  • 5
    ml
    grated lemon peel
  • 30
    ml
    apricot jam
  • 2
    ml
    turmeric
  • 2
    ml
    cumin seeds
  • 3
    ml
    salt
 

Method

 
CURRY PASTE: Blend ingredients at slow speed to form a thick paste. If mixture is too thick, add a little oil. Set aside. Mix desiccated coconut with coconut milk and set aside. Heat wok and add oil. Stir-fry onions for about 1 minute. Add curry paste and cook for a further 2 minutes. Add shrimp and prawns (if using), toss to coat and stir in coconut mixture. Heat through over high heat and serve immediately with rice and lots of fresh coriander. TOTAL KILOJOULE COUNT: 6 190 kJ (1 480 Cal). A portion: 1 240 kJ (295 Cal).
 

Read more on: fish/seafood  |  shallow-fry
 

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