Lime Coconut Prawn Curry by Haden Quinn

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 brown onion, finely diced
• 1 red chili, finely sliced
• 2 cloves garlic, sliced
• 2cm ginger, minced
• 1 tsp curry powder
• 1 1/2 tsp brown mustard seeds
• 1/2 tsp ground turmeric
• 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 back 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 teaspoon 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 nd 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. Add 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!