Lemongrass, coconut and turmeric curry of prawns
We make a fresh curry paste of coriander, garlic, turmeric and chilli. We cook it till aromatic and then flavour it with lemongrass, galangal and coconut milk before finishing with lime juice and a bit of additional heat with chilli sauce.
The idea is that you defrost and heat the curry and the prawns will cook only once, as the curry comes up to heat. We just hate twice-cooked seafood!
Add blanched green vegetables (snow peas, Chinese broccoli and/or baby spinach) if wished and serve with steamed jasmine or coconut rice, or noodles and lime cheeks for squeezing.
LOW CARB/THINNER DINNER: serve with some zoodles or cauliflower rice.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw prawns and should be cooked before consumption.
Defrost fully, then empty into a saucepan and place over a gentle heat, stirring occasionally, until the sauce is piping hot and the prawns are just cooked and opaque. Take care not to overcook the prawns as they will become dry.
This is a saucy curry, so add some Asian greens such as Bok choy and/or sliced Chinese cabbage and cook together with the prawns.