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Le Creuset Prawn Curry

19 Mar 2019

The perfect dish for your Le Creuset casserole as the weather starts to cool. 



Serves: 12

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 (