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
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.