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!
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Please note: This product contains raw prawns and should be fully cooked before consumption.
Defrost fully, then empty into a saucepan and place over a gentle heat, stirring occasionally, until the sauce is piping hot (70C) and the prawns are just cooked and opaque. DO NOT OVERCOOK THE PRAWNS OR THEY WILL BECOME DRY AND MISERABLE!!