Simple Prawn Green Curry
Simple Prawn Green Curry

Ingredients

Method

  • 2 tbsp oil
  • 1 sliced onion
  • 6 crushed garlic cloves
  • 4cm piece of ginger, crushed
  • 2 green chillies, chopped
  • ½ tsp ground turmeric
  • 450ml can of coconut milk
  • 4 cloves
  • 6 curry leaves
  • 4 cardamom pods
  • 2 tbsp chopped coriander
  • 2cm cinnamon stick
  • 500g tiger prawns, shells removed and cleaned
  • Rice, to serve
  • Lightly fry the onions in the oil, until softened and translucent. Add the garlic, ginger, and chillies, and cook for a couple of minutes to soften and become fragrant. Add the turmeric, cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil.
  • Season with salt and add the cardamom, curry leaves, cinnamon, and coles. Simmer for a couple of minutes to thicken, then add the prawns and cook for 4 mins (or less, if small). Remove from the heat but cover the curry, so the prawns continue to cook in the sauce. Serve with rice.
30 mins
4 serving
This recipe pairs perfectly with the Colombo Chardonnay 2020 from Adelaide Hills, Australia.

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