Lemongrass and Turmeric Prawn Masala Curry.

Lemongrass and Turmeric Prawn Masala Curry.

Lemongrass and Turmeric Masala  Prawn Curry.

 

Festive greetings and best wishes to all. Since we are all feeling a little roast dinner/meated out, I thought this would be a pleasant change to the hearty waist busting dishes we consume over the next few days. I love Thai/Asian flavourings, and nothing beats a homemade curry paste. My curiosity gets the better of me and I want more than just green or red. Hence, I made this one up. I was lucky enough to find some fresh turmeric, Asian supermarkets will have some. The best comparison I can give is the difference is similar to fresh ginger and ground ginger.

Another part of this dish I urge you to try is the Thai sticky rice. I could quite happily eat bowls of this just for my dinner. It goes perfectly with a curry dish as it loves to absorb all the curry sauce.[purerecipe]

Ingredients

    Masala Curry Paste

  • 100g Shallots
  • 2 Tbsp Stems, 1 Tbsp Leaves Coriander
  • 20g, leaves only Mint
  • 4 Cloves Garlic
  • 1 Tbsp minced GInger
  • 50g, peeled or 2 Tsp powdered Fresh Turmeric
  • 2 Stalks Lemongrass
  • 2 Tsp Palm Suagr
  • 1 Tsp Pink Peppercorns
  • 2 Chillies
  • Finished curry

  • 6/person King Prawns in Shell
  • 400ml Coconut Milk
  • 1 Tbsp Fish Sauce
  • 250g cubed Squash
  • 1-2 Tsp Tamarind Puree
  • Juice of 1. Lime
  • Thai Sticky Rice to serve

Directions

  1. In a food processor, mix all the paste ingredients together. This is best done a few ahead but not essential.
  2. Cook the paste in a some coconut oil for 5 minutes until it becomes fragrant. Add the squash and coconut milk. Simmer for a further 5 minutes and then add the prawns.
  3. Taste the sauce and add a little of the tamarind, fish sauce and lime juice to taste.
Serve with the sticky rice.

6 Comments

  1. I’m definitely Christmas fooded out 🙂 That’s a new phrase but I’m sticking with it.

    I’d happily tuck into your prawn masala curry for my next meal. I definitely need a break after two days of stuffing myself.

  2. Merry Christmas to you too David. We’ve had turkey two days in a row so your curry looks and sound delightful. Perfect for the chilly days we’ve been having.

  3. Your curry would be a wonderful evening meal for this time of the year…it sounds like it is very flavorful.

  4. Love homemade curry paste and yours has some lovely flavours! It’s funny because I made a Thai curry just the other night for all the reasons you listed 🙂 Perfect flavours when you get tired of the same old stuff.
    The prawn curry is gorgeous, love the colour on it from the fresh turmeric (did your processor turn yellow? Mine did, I was a bit annoyed)

    Happy New Year, David!!

    • Dave Crichton

      Morning Nazneen, I put my turmeric in last and add some oil to the paste. It seemed to keep my bowl from turning yellow. It’s usually saffron which causes all my kitchenware to change colour.

  5. I have to say I’ve always been afraid to make my own really curries thinking that there are too many complicated ingredients I don’t know of and cannot find where I live (so I’ve often bought concentrates), but hey I think I can find all of these so I’ll have to give it a try! 🙂

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