Coconut Prawn Curry


With Thai Jasmine pineapple cashew rice

Ingredients

  • 800gms prawns- butterflied, tail on
  • Olive Oil
  • 250mls Ogilvie & Co Coconut Lime Marinade
  • 1 bag Thai Rice ‘From Basque with Love’
  • 2.5 cups water
  • Henry Langdon Salt & Pepper
  • 1 lime zest & juice
  • 150gm snow peas
  • 1 small zucchini- sliced thinly
  • 4tbs Colavita Pepperonata
  • ½ punnet cherry tomatoes
  • 200mls coconut cream
  • 4 stalks spring onion finely sliced
  • Coriander to garnish
  • *Available at Gourmet Living

 


Method

    • Warm rice in a pot (without oil) for a few minutes then add water, bring to the boil, turn down to a simmer and put the lid on until water is absorbed.
    • Mix prawns in a bowl with olive oil and salt and pepper & lime zest
    • Get a pan smoking hot then pan fry the prawns for a few minutes until cooked then remove.
    • Heat the pan again then add some oil and sauté the zucchini until tender. Add the snow peas, cherry tomatoes, peppers and spring onion and sauté for a few minutes
    • Add the marinade and coconut cream and bring to a simmer
    • Add in the prawns to heat and a squeeze of lime.
    • Serve curry with Thai rice, lime and coriander


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