A tasty prawn laska curry, perfect for days when dinner needs to be quick!
Prep Time:5 minutes
Total Time:35 minutes
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
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.
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.