Fragrant prawn curry
|1||onion — roughly chopped|
|4||garlic — cloves|
|2 cm||fresh ginger — peeled|
|2||fresh chillies — deseeded|
|5 ml||turmeric — ground|
|fresh coriander — handful|
|15 ml||canola oil|
|125 ml||stock — fish or vegetable|
|1 can||coconut milk|
|5 ml||brown sugar|
|15 ml||fish sauce|
|400 g||prawn tails — peeled,de-veined|
|180 g||green beans — fine, trimmed, chopped|
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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