Yellow Prawn Curry
Yellow curries are very popular in Thai and Indonesian cuisines. They are really quick and easy to cook and while being really tasty they are not too hot.
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 400 g (14 oz) raw peeled prawns
  • 1 red capsicum, deseeded and cut into thin strips
  • 400 ml (14 oz) tin of coconut milk
  • 2 garlic cloves, finely chopped
  • 2 shallots, chopped
  • 2 tbsp ginger, chopped
  • 2 tsp thai fish sauce
  • 2 tsp coriander seeds
  • 2 tsp turmeric powder
  • 1 lemongrass stalk, thinly sliced
  • 4 kaffir limes leaves, shredded OR 1 tsp lime juice
  • 2 red birds-eye chillis, deseeded and chopped
  • 2 tbsp palm oil or coconut oil or vegetable oil
  • Fresh coriander leaves
  1. Heat the oil in a pan. Add the shallots, garlic, ginger, lemongrass, coriander seeds, turmeric and chillis. Stir-fry for 1 minute.
  2. Add the fish sauce and stir-fry for 2-3 minutes.
  3. Add the capsicum and kaffir lime leaves (or lime juice) and stir-fry for 1 minute.
  4. Add the prawns and coconut milk, stir, season with salt and pepper. Bring to the boil, then serve.
Titli's Tips
Serve with rice and garnish with freshly chopped coriander. I bet you that there is none left by the end of the meal!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 791 39%
Calories from Fat 583
Total Fat 64.8g 99%
Saturated Fat 50.0g 250%
Unsaturated Fat 9.7g
Amount Per Serving       % Daily Value
Total Carbohydrate 26.0g 8%
Dietary Fibre 7.8g 31%
Sugars 11.6g
Protein 34.1g 68%
Cholesterol 252.0mgs 84%
Percent Daily Values based on a 2,000 calorie diet.