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Fragrant Prawn Curry with lemon and coriander infused basmati rice
A tasteful prawn curry with a beautifully infused basmati rice.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
Ingredients
Paste
1 onion, roughly chopped
4 cloves garlic
2-cm piece of fresh ginger, peeled
2 chillies, seeded (or leave in if you prefer your curry hot)
1 tsp (5 ml) turmeric
a handful of fresh coriander
Prawn curry
1 Tbsp (15 ml) canola oil
½ C (125 ml) prepared fish stock (try Ina Paarman’s) or vegetable stock
1 can (400 ml) coconut milk
1 tsp (5 ml) brown sugar
1 Tbsp (15 ml) fish sauce
about 180 g fine green beans, trimmed and cut into bite-sized pieces
400 g peeled and deveined prawn tails
Rice
2 C (500 ml) basmati rice
4 C (1 litre) cold water
1 tsp (5 ml) salt
zest of 1 lemon
a handful of chopped fresh coriander
Method
Paste
Place all the paste ingredients into a food processor and blitz until a paste is formed.
Prawn curry
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 about 15 minutes, allowing it to reduce slightly and for the flavour to develop. Add the green beans and simmer, covered, for about 2 minutes. Add the prawns and simmer for another 5 minutes. Add more fish sauce if it’s not salty enough.
Rice
Add the rice, water and salt to a medium pot, cover and bring to the boil. Turn the heat down and simmer until all the water has evaporated. Remove from the heat and allow to stand, covered, for 5 minutes. Use a fork to stir in the zest and coriander.
Serve the prawn curry hot with the lemon-and-coriander-infused basmati ric
