Yellow coconut curry with tiger prawns
Serves
Fa Class="fa 2
People
Prep Time
10
Minutes
Time Cooking
25
Minutes
CUISINE
COURSE
Main
Method
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,
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
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
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
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
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
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
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
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
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
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
Container Two To Curry Notes: leftover Glass Up Will Fridge An Keep Airtight The In In For charlotte’s Days