Fragrant prawn curry

Recipe from: August 2012
prawn curry

Ingredients 14
Servings 1
Minutes 00:15


Serving Change
  • 1
    onion, roughly chopped
  • 4
    cloves garlic
  • 2
    fresh ginger, peeled
  • 2
    chillies, seeds removed (or leave in if you prefer you curry to be hot)
  • 5
    (1 tsp) turmeric
  • Handful of fresh coriander
  • Curry:
  • 15
    canola oil
  • 125
    prepared fish stock (try Ina Paarman) or vegetable stock
  • 1
    coconut milk
  • 5
    (1 tsp) brown sugar
  • 15
    (1tbs) fish sauce
  • 400
    peeled and deveined prawn tails
  • 180
    fine green beans, trimmed and cut into bite size pieces


Put all the paste ingredients into a food processor and blitz until a paste is formed.
Heat the oil and sauté the paste until fragrant.
Add the stock and simmer for a few minutes, then add the coconut milk, sugar and fish sauce and bring to the boil. Simmer uncovered for +- 15 minutes allowing it to reduce slightly and for the flavour to develop.
Add the green beans and simmer covered for +- 2 minutes, add the prawns and simmer for another 5 minutes.
Add more fish sauce if not salty enough.
Serve with basmati rice infused with lemon and coriander.

For the rice:
500 ml (2 cups) basmati rice
1 L cold water
5 ml (1 tsp) salt
Zest of 1 lemon
Handful of chopped coriander

Add the rice and water to a medium pot, cover and bring to the boil. Then turn heat down and simmer until all the water has dissolved. Remove from the heat and allow to stand covered for 5 minutes. Use a fork to stir in the zest and coriander.




Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.