Prawn Red Curry – Dairy Free
INGREDIENTSVegetables 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.
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.