"Serve up this healthy prawn curry with vibrant turmeric, ginger and coconut flavours for an easy, delicious midweek meal." Charlotte’s notes Leftover...
| 1 | lemongrass stalk, trimmed and very finely chopped |
| 2 tsp | brown mustard seeds |
| 1/2 tsp | ground cardamom |
| 1 tsp | ground turmeric |
| 1 | onion, finely sliced |
| 1 | bunch coriander (25g), stalks finely chopped |
| 2 tsp | grated ginger |
| 2 | garlic cloves, crushed |
| 1/2 tsp | sea salt |
| 2-3 tbsp | filtered water |
| 1 tbsp | extra virgin coconut oil |
| 1/2 | small butternut squash (about 300g), peeled, deseeded and cut into 1cm dice |
| 6 | baby corns, thinly sliced into rounds |
| 400ml | coconut milk |
| 1/2 | small pineapple (about 200g), peeled, cored and cut into chunks |
| 10-12 | pre-cooked extra large tiger prawns (about 150g) |
| To serve | 1 bunch coriander leaves, roughly chopped |
"Serve up this healthy prawn curry with vibrant turmeric, ginger and coconut flavours for an easy, delicious midweek meal."
Charlotte’s notes
Leftover curry will keep in an airtight glass container in the fridge for up to two days.
With many thanks to Charlotte for sharing her delicious recipe.
Taken from The Fertility Kitchen: The Essential Guide to Supporting Your Fertility by Charlotte Grand (Quercus)
1. First make a curry paste. Place the lemongrass, mustard seeds, cardamom and turmeric in a wok over a medium– high heat and dry-fry for 1–2 minutes, or until fragrant. Transfer to a small food processor with the onion, coriander stalks, ginger, garlic, salt and 2 tablespoons of the water. Process to a smooth consistency, adding another tablespoon of water to thin if needed.
2. Next, make the curry. Heat the oil in the same wok over a medium–high heat. Add the paste and cook for 3–4 minutes, or until fragrant. Add the butternut squash and corn and stir to coat in the paste and when nicely coloured add the coconut milk and pineapple, cover and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the squash is just tender.
3. Stir in the prawns and cook for 3–4 minutes, or until warmed through. Divide between serving bowls and sprinkle with the chopped coriander to serve.
4. Serve with Thai-style egg fried rice or a rice dish of your choice.
This recipe was born out of having a squash collection and being tired of 'baked squash.' A few ingredients were...
