Fill your kitchen with fragrant curry aromas with this zesty from-scratch coconut prawn curry. Ready-made zucchini noodles add flavour and a carb-light accompaniment.
Prep Time20 minutes
Cooking Time30 minutes
NotesThis fantastic curry paste can last in the fridge for 1-2 weeks. Simply double it and store one half in a sterilised jar in the fridge. Great for those emergency weeknight dinners. A perfect plant-based substitute for prawns would be torn up nori sheets and tofu.
5ml (1 tsp) cumin seeds
5ml (1 tsp) coriander seeds
2,5ml (1Ž2 tsp) brown mustard seeds
15ml (1 Tbsp) olive oil
1 small red onion, diced
2 garlic clove, crushed
3cm ginger, grated
1 red chilli, deseeded and finely chopped
10ml (2 tsp) garam masala
2,5ml (1Ž2 tsp) turmeric
2,5ml (1Ž2 tsp) chilli powder
1,25ml (1Ž4 tsp) chilli flakes
5ml (1 tsp) salt
5ml (1 tsp) sugar
60ml (1Ž4 cup) water
15ml (1 Tbsp) lime juice
-- Prawn Curry
15ml (1 Tbsp) olive oil
1 quantity curry paste
30ml (2 Tbsp) tomato paste
125ml (½ cup) chopped tinned tomatoes
1 can (400 g) coconut cream
800 g Food Lover’s Signature Blanched Prawn Meat
Zest and juice of 1 lime
600g zucchini noodles
Sea salt and pepper, to taste
Heat a frying pan over medium heat and toast the cumin seeds, coriander seeds and black mustard seeds.
Stir for 1-2 minutes, or until fragrant, and the mustard seeds start to pop.
Crush this mixture in a pestle and mortar and set aside until needed.
Using the same frying pan, heat the olive oil and fry the red onion until translucent and caramelised.
Add the crushed garlic, ginger and chilli and fry until fragrant (about 3 minutes).
Add the garam masala, turmeric, chilli powder, chilli flakes, salt and sugar to the pan and cook stirring for another 3-4 minutes.
Now add the ground mustard seed mix, water and lime juice.
Stir well to combine.
Place this mixture into a blender or food processor and blitz until smooth.
--For the prawn curry
Heat the olive oil over medium heat in a medium-sized pot and add 1 x quantity homemade curry paste, tomato paste, chopped tinned tomatoes.
Bring to a boil and simmer gently for 5 minutes.
Add the coconut cream and simmer for another 10 minutes.
Add the prawns to the sauce and cook for about 5-6 minutes.
Finish the curry with lime zest and juice and season with salt and black pepper.
Steam the zucchini noodles and serve with the prawn curry.
Garnish with chopped chilli, coriander and lime wedges.