Description
A tasty prawn laska curry, perfect for days when dinner needs to be quick!
Ingredients
Scale
- 200g prawns
- 2 1/2 tbbsp laska curry paste
- 1 tbsp coconut oil
- 1 medium shallot, finely chopped
- 1/4 tsp ground turmeric
- 1/2 tsp sugar
- 2 fat garlic cloves, finely minced or grated
- 1 vegetable stock cube
- 1 tsp fish sauce or soy sauce
- 1 red chilli
- 1x 400ml can coconut milk
- 120g basmati rice, cooked according to pack instructions
- 200g asparagus, steamed
Instructions
- Heat the coconut oil a medium saucepan over medium heat. Fry the shallots for 1-2 minutes until translucent. Add the laska curry paste and continue to fry for a few minutes or until fragrant. Add the garlic, fish or soy sauce, chilli and garlic.
- Cook for 3 minutes then add the coconut milk, vegetable stock and sugar. Bring to the boil, then turn the heat down to a simmer and cook for 10 minutes. Add the prawns, continue to cook on a simmer until it turns pink. Season with salt and pepper, if needed.
- Take the pan off the heat, serve the curry over the rice with steamed asparagus. Garnish with fresh coriander.
Notes
This curry is quite light, more like a soup. You can with rice or whole wheat noodles instead. Otherwise thicken it with a cornflour slurry or coconut cream. If the curry is too rich for your taste, add a squeeze of lime juice to cut through the richness.