Le Creuset Prawn Curry
19 Mar 2019
The perfect dish for your Le Creuset casserole as the weather starts to cool.
Time: 45 minutes
- 24 large prawns, shelled and deveined, with tails
- 2 tb coconut oil, melted
- 8 golden shallots, peeled and roughly chopped
- 4 garlic cloves, crushed
- 2 tb finely grated ginger
- 2 coriander roots, finely sliced
- 1 lemongrass stalk, white portion finely chopped
- 2 long red chillies, stems removed
- 2 tsp ground turmeric
- 1 tsp tamarind paste
- 12 curry leaves
- 400ml coconut cream
- ½ cup shredded coconut, unsweetened
- 1 cucumber, seeds removed and cut into ribbons
- 1 lime, cut into quarters
- large handful each fresh coriander, mint, and Thai basil
- sea salt and black pepper, to taste
1. Combine the shallots, ginger, garlic, coriander root, lemongrass, and chillies in a food processor along with one tablespoon of melted coconut oil, and process until it forms a thick paste.
2. Add the remaining oil to your Le Creuset casserole (or round skillet) over a medium heat. Allow to get nice and hot before adding the curry leaves and frying for 30-40 seconds, or until they get crispy. Remove them with tongs, and place on paper towel to drain.
3. Pour in the paste and cook for 5-6 minutes, stirring continuously, until nice and fragrant. Add the turmeric and tamarind paste, and cook for a further minute.
4. Add your coconut cream, stir well, and bring to a simmer.
5. Place your prawns and half the curry leaves into the dish, and cook for 3-4 minutes or until prawns are cooked through.
6. Serve over wild or long-grain rice with plenty of shredded coconut, cucumber, fresh herbs, and the remaining fried curry leaves. Squeeze a lime quarter over the top and season to taste before you dig in.
Shop 30, Ground Floor
Recipe from Le Creuset Australia (www.lecreuset.com.au)