quick prawn curry

Hello, hello – this is going to be a super speedy wee note to go with this super speedy prawn curry recipe! I have just arrived back from Melbourne and my long weekend with Pog (Henry), and thanks to the Easter break, Melbourne and heading away again on Friday to Hawkes Bay with Nick, I have ten days work to do in three. Ooooh it was so lovely to see Henry, what a gorgeous fella, working hard, looking wonderful, but living in, it has to be said, a total cesspit of a flat – the only decent room is his bedroom which he has transformed into a stylish haven. Anyhoo, we ate, shopped walked and talked and it was bloody lovely – just so sad to leave knowing I won’t see him for another four months! As an added bonus I had a fab outing with my aunt and cousin visiting the Nicholas Gardens with lunch at The Piggery and all three of us snapping away, I feel that perhaps the photography thing might be a family obsession passion!

Right then – prawn curry – this is a recipe I put together for Fairfax, and is a great little week-night saviour, and also perfect to take a long to a pot-luck curry night. It is way more aromatic than you might expect, with an earthy base and a zesty finish! All you need is some store-bought naan or paratha and freshly cooked rice to serve. And possibly a beer. Enjoy, and I’ll be back soon! 🙂

1 onion, roughly chopped
1 small thumb ginger, peeled and roughly chopped
2 spring onions, roughly chopped
3 cloves garlic, peeled
1 tablespoon neutral cooking oil
1 teaspoon turmeric
½ teaspoon ground cloves
½ teaspoon chilli flakes
3 kaffir lime leaves, stripped from stem and finely sliced or finely grated zest of 1 large or 2 small limes
1 tablespoon brown sugar
400ml light coconut milk
1-2 teaspoons fish sauce (to taste – this is the salty element)
500g medium/large raw prawns
1/3 cup coriander leaves to serve

2 limes, quartered, to serve

Put onion, ginger, spring onions and garlic in a small food processor and blend to a paste. Heat oil in a large frying pan and add onion paste. Cook, stirring occasionally for 10 minutes. Add turmeric, cloves, chilli and lime leaves or zest, and cook for 1 minute, stirring. Add brown sugar, coconut milk and fish sauce and bring to a boil then reduce heat to a simmer and cook, for 5 minutes. Add prawns and cook for 5 minutes until coconut milk is slightly reduced and prawns are cooked through. Serve with extra lime wedges, rice, Indian bread and fresh coriander. Serves 4



    1. Hi – yes definitely – you will need to slice the chicken into thin strips, and check after 5 minutes if it is cooked through (should be, but might need a minute or two more). I would say 2 skin-off chicken breasts, or 8 big chicken thighs would do the trick. let me know how you get on! 🙂

    1. Hi Liz – chickpea and potato sounds great, even sliced kumara and green beans would be good! I'd love to hear from you if you try it! 🙂

  1. God I'm so pleased I've found you your photos are so delicious looking. Been having an off cooking spell..think it's the change of season. Will hop to it and make this curry.

    1. Hi I didnt see your comment till now! thought let you know i used chicken thigh and ofc made sure it was cooked, it was so delish and definitely will make this again! yummmmmm

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