Wednesday, 27 March 2013

Fresh Turmeric Prawn Coconut Curry

A taste of Thai, I miss all the fresh herbs and spices in the market up in Chang Mai Thailand. Everything was so fresh and easily available! I came across fresh turmeric root the other day which I was surprised to see, its not very common around here. I snaped up a few stalks and new exactly what i was going to do with it, CURRY UP AND DONT BE LATE ! ( I have a OPI nail polish called that, love it hahah..)


- 1 Can coconut milk
- 12- 15 prawns
- 1 medium Yam
- 1 can Diced water chestnuts
- 1/2 leek
- 1/2 red pepper
- 2 cloves garlic
- 1/2 Red Onion
- 2 TBS Coconut oil

- 1 stalk lemon grass
- 3 Dried Kiefer lime leaves
- 1 TBS Green Curry Paste
- 1 Inch of fresh turmeric grated
- 1 TSP Fish sauce
- 2 Dried Chili peppers ( more if you like spicy!)
- 1/2 Fresh Squeezed lime


- Bring a large pot to medium heat and add in olive oil and minced garlic and onions, sauté for a few minutes to bring out the flavours.
- Chop of All vegetables into bite sized pieces
- Add in coconut milk and mix in curry paste well.
- Add harder vegetables like yams and water chest nuts first, then add in prawns and softer veggies last.
- Place remander Sauce ingredients in ( adding a little more or lest to desired taste)
- Lower temperature to simmer and place lid on allowing to cook for an additional 10 minutes.

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