Fragrant prawn curry

Recipe from: August 2012
prawn curry

Ingredients 14
Servings 4
Time 00:15


  • 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.



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