Yellow coconut curry with tiger prawns

Recipe by:

Serve up this healthy prawn curry with vibrant turmeric, ginger and coconut flavours for an easy, delicious midweek meal.

Yellow coconut curry with tiger prawns

Serves

Fa Class="fa 2

People

Prep Time

10

Minutes

Time Cooking

25

Minutes

CUISINE

COURSE

Main

Method

  1. A Over Or First Turmeric 1–2 A Cardamom A Fry The Medium–high Lemongrass, Heat Make Wok And Curry Until Place Mustard Seeds, Dry Paste And In Fragrant For Minutes,

  2. Small Food Onion, Tablespoons The Tablespoon Processor And 2 Transfer Needed To If Water Another Of Salt With Garlic, Thin Coriander Stalks, To A Ginger, Process Adding A Smooth To Water The Consistency, Of

  3. Minutes, Medium–high The 3–4 Next, The Add Make Same Paste And In For The Cook Heat Or Over Fragrant The Oil Heat Curry A Until Wok

  4. Add When Squash And Heat In Until The Butternut Squash Reduce Coconut A Coloured Is Or Cover To Pineapple, The Minutes, And And And Coat Simmer For And Stir Just Paste The Milk Tender The Nicely Add And Boil To 15 The Corn Bring

  5. The To And Minutes, And Prawns Or Serving Sprinkle The Between 3–4 Warmed Divide Serve Until Chopped Bowls Through Cook For In Stir With Coriander

  6. Notes: leftover charlotte’s Up Glass Container The Keep To In An In For Days Two Will Airtight Fridge Curry

Ingredients

  • Stalk, Chopped Lemongrass Trimmed Very And 1 Finely

  • Brown Tsp Mustard 2 Seeds

  • Tsp 1⁄2 Cardamom Ground

  • Turmeric Tsp 1 Ground

  • Finely Sliced Onion, 1

  • 1 Finely Coriander Chopped (25g) Bunch Stalks,

  • Ginger Grated 2 Tsp

  • 2 Cloves, Garlic Crushed

  • Sea Salt Tsp 1⁄2

  • Water Filtered 2–3 Tbsp

  • Coconut 1 Virgin Tbsp Extra Oil

  • 300g), Cut 1⁄2 Into Peeled, 1cm Butternut (about Deseeded And Small Squash Dice

  • Thinly Corns, 6 Into Rounds Sliced Baby

  • Milk (13⁄4 Coconut Cups) 400ml

  • Small 1⁄2 Cut And Peeled, Pineapple (about Chunks Into 200g), Cored

  • Extra 10–12 Large (about Pre Tiger 150g) Cooked Prawns

  • To Bunch Serve Coriander (25g) 1 Chopped, Roughly Leaves,

  • Rice Fried Style Suggestion: serving Egg Thai

Method

  1. A The A And Wok Or Turmeric And Lemongrass, Dry Until Seeds, Paste Fry For Heat Fragrant Place Make In Minutes, Cardamom Over Curry A 1–2 Mustard Medium–high First

  2. The Small Water Tablespoon Onion, If Processor Of A Of To To Transfer A 2 Tablespoons Water Food Stalks, The To Process And Salt Another Consistency, Smooth Thin Adding Garlic, Needed Ginger, With Coriander

  3. Heat Fragrant In Add Make Heat Oil Medium–high 3–4 Paste The Cook Same The Minutes, Over The Next, And Curry Or The A Wok For Until

  4. Coat Is And Squash Simmer Until And A 15 Add Heat Boil Reduce Or The The The Milk Pineapple, Bring Just To Minutes, Coloured Nicely Cover Corn And Coconut Squash Tender When Paste To And The Butternut And Add In For The And Stir

  5. The 3–4 For Sprinkle In Minutes, And Between And Through Cook Chopped With Stir Serving Warmed Bowls Prawns Until To The Coriander Divide Serve Or

  6. Container Two To Curry Notes: leftover Glass Up Will Fridge An Keep Airtight The In In For charlotte’s Days