Prawn Red Curry – Dairy Free
Often when you think of a curry you think it has to come from a packet and you don’t think you could make that sauce yourself. Well I am here to tell you, if I can you can and it want take hours. Its actually really simple and really fast. Instructions: Place the onion, garlic, […]
INGREDIENTS
Vegetables I used leeks and zucchini 500 grams uncooked prawns. 1 onion peeled 3 cloves of garlic peeled 1 thumb size piece of ginger, peeled 1 teaspoon dried coriander 1.5 teaspoons cumin ⅛ teaspoon ground nutmeg ¾ teaspoons turmeric powder ¼ teaspoon fennel seed ⅛ teaspoon ground chilli (more if you like it hot) 2 kaffir lime leaves 1 tablespoon honey 1 can full fat coconut milk 1 tablespoon tomato paste
Often when you think of a curry you think it has to come from a packet and you don’t think you could make that sauce yourself. Well I am here to tell you, if I can you can and it want take hours. Its actually really simple and really fast.
Instructions:
Place the onion, garlic, ginger, coriander, cumin, nutmeg, turmeric, fennel, chilli and honey into food processor and pulse until a paste has formed.
Place the paste into a pan and then add in kaffir leaves, coconut milk and tomato paste. Heat over medium heat until it has reached a simmer.
Add vegetables and prawns and cook for another 10 minutes or until prawns are cooked and vegetables softened.
Serve and enjoy.
