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Prawn coconut Curry Food Lovers Market
Prawn coconut Curry Food Lovers Market

Coconut Prawn Curry with Zucchini Noodles

    

March 29, 2019

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: 20 mins
  • Cook: 30 mins
  • Yields: 4 servings

Ingredients

Curry paste

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

Directions

For curry paste

1Heat a frying pan over medium heat and toast the cumin seeds, coriander seeds and black mustard seeds.

2Stir for 1-2 minutes, or until fragrant, and the mustard seeds start to pop.

3Crush this mixture in a pestle and mortar and set aside until needed.

4Using the same frying pan, heat the olive oil and fry the red onion until translucent and caramelised.

5Add the crushed garlic, ginger and chilli and fry until fragrant (about 3 minutes).

6Add the garam masala, turmeric, chilli powder, chilli flakes, salt and sugar to the pan and cook stirring for another 3-4 minutes.

7Now add the ground mustard seed mix, water and lime juice.

8Stir well to combine.

9Place this mixture into a blender or food processor and blitz until smooth.

For the prawn curry

1Heat the olive oil over medium heat in a medium-sized pot and add 1 x quantity homemade curry paste, tomato paste, chopped tinned tomatoes.

2Bring to a boil and simmer gently for 5 minutes.

3Add the coconut cream and simmer for another 10 minutes.

4Add the prawns to the sauce and cook for about 5-6 minutes.

5Finish the curry with lime zest and juice and season with salt and black pepper.

6Steam the zucchini noodles and serve with the prawn curry.

7Garnish with chopped chilli, coriander and lime wedges.

This 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.

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