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Lime Coconut Prawn Curry by Haden Quinn
Lime Coconut Prawn Curry by Haden Quinn

Lime Coconut Prawn Curry by Haden Quinn

Posted by OXO Australia on 30th May 2022

Spice up your life with a delicious and tasty Lime Coconut Prawn Curry by Hayden Quinn. Enjoy with a side of hot and spicy green beans, a herby coconut sambal and a warm bowl of basmati rice to freshen your palette. Yummo!


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!

Spice up your life with a delicious and tasty Lime Coconut Prawn Curry by Hayden Quinn. Enjoy with a side of hot and spicy green beans, a herby coconut sambal and a warm bowl of basmati rice to freshen your palette. Yummo!


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!