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Lime Coconut Prawn Curry

Posted by Scanpan Australia on 30th May 2022

Lime Coconut Prawn Curry

Spice up your life with a delicious and tasty Lime Coconut Prawn Curry by Hayden Quinn. Enjoy with a side of hot and spicy green beans, a herby coconut sambal and a warm bowl of basmati rice to freshen your palette. Yummo!

By Hayden Quinn

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 brown onion, finely diced
  • 1 red chilli, finely sliced
  • 2 cloves garlic, sliced
  • 2cm ginger, minced
  • 1 tsp curry powder
  • 1 1/2 tsp brown mustard seeds
  • 1/2 tsp ground tumeric
  • 2 tsp brown sugar
  • 200 grams diced tomatoes
  • 1/2 tsp salt
  • 400 grams raw shelled prawns
  • 1 cup full fat coconut milk
  • 1/2 cup coriander leaves
  • 1 lime, juiced
  • 2 tsp black pepper

  • Rice:
  • 1 cup Basmati Rice
  • 1.5 cups water

  • Coconut Sambal
  • 1 cup shredded coconut
  • 1 cup coriander leaves
  • 1 golden shallot
  • 1 lime, juiced

  • Spicy Green Beans
  • 150 grams green beans, ends trimmed
  • 1 clove garlic, finely sliced
  • 1/2 tsp chili flakes
  • 4 curry leaves
  • 1 tbsp extra virgin olive oil

Instructions

1. To cook the rice: Place rice and water into a medium saucepan. Bring to a boil, then reduce to a simmer and cover, cooking for 10 minutes. Remove from the heat and allow to sit for 15 minutes, while making the curry, to steam. Fluff with a fork before serving.


2. To making the Coconut Sambal: Place the shredded coconut into a bowl and cover with boiling water. Allow to sit for 10 minutes. Drain, then add into a food processor with the remaining ingredients and blitz until combined. Adding a little water if necessary to blend together. Allow to sit aside ready to serve.


3. To make the Lime Coconut Prawn Curry: Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and cook, stirring for 6-7 minutes until very softened. Add the chili, garlic, ginger, curry powder, brown mustard seeds, turmeric and black pepper. Cook, stirring for 1-2 minutes until fragrant.


4. Add the diced tomatoes, coconut milk and the prawns, tossing together. Cook for 2-3 minutes until prawns are cooked through. Stir through the lime juice. And garnish with the cashews and coriander leaves.


5. To make the Spicy Green Beans: Heat a large frying pan with the olive oil over medium heat. Add in the green beans and cook, tossing for 1 minutes. Place on the lid and allow to cook, steaming, for 5 minutes, shaking the pan a few times to cook on all sides. Remove lid and add in the garlic, chili flakes and curry leaves. Toss for 1 minute, until fragrant.


Enjoy!