Thai Yellow Curry with Prawns

23 Feb
Thai Yellow Prawn Curry

Thai Yellow Prawn Curry. Photo by Jess B.

I’m a big fan of Thai food. Thai curries are fresher and lighter than their Indian counterparts so you don’t feel stuffed and bloated after eating one. Don’t get me wrong I love Indian curry too, but my heart lies more with Thai. Though it has to be said I am not a spice fiend. As I’ve gotten older my tolerance for spice seems to have waned. Mr B on the other hand loves spice, the hotter the better!

This Thai yellow curry is the best of both worlds. It is mild and mellow enough for me but gives a little kick of heat at the end of each mouthful which pacifies spice loving  Mr B.

Thai yellow curry with prawns. Photo by Jess B.

Thai yellow curry with prawns. Photo by Jess B.

If you’ve never made your own curry paste before, don’t be put off. This is honestly dead simple, just throw all the paste ingredients into a blender or mini-chopper, and you’re ready to go.

I use prawns here but tofu or chicken work just as well. Just brown your tofu or chicken before you start and then you can add it into the curry at the same stage as the prawns are added here, just remember chicken may take a little longer to cook through.

Thai Yellow Curry with Prawns, to serve 2 you will need:

For the curry paste:

Homemade Curry Paste. Photo By Jess B.

Homemade Curry Paste. Photo By Jess B.

  • 1 small white onion, chopped
  • 1 stalk of lemongrass, peeled and chopped (tip: before peeling bash your lemongrass hard with the flat of a knife and your hand (or a rolling pin) to release the oils to enhance the flavour)
  • 2 small red chilies de-seeded
  • 5 cloves of garlic
  • 1 handful of coriander
  • 5cm piece of ginger, peeled and roughly chopped
  • 1 kaffir lime leaf
  • 1 tbsp ground corriander seeds
  • 1½ tbsp mild chilli powder
  • ½ tsp turmeric
  • 2 tsp agave syrup
  • good pinch of salt (I use Himalayan pink salt, but sea salt or rock salt are fine)

For the curry itself:

Selection of Veg. Photo by Jess B.

Selection of Veg. Photo by Jess B.

  • 1 stalk of lemongrass , bashed, peeled and chopped
  • 1 tbsp coconut oil
  • 5 heaped tsp of the curry paste (the remainder will happily keep in the fridge for a week or so, make sure you cover it so you don’t make your whole fridge smell of curry ‘tho!)
  • 75g aubergine, halved and thinly sliced
  • selection of other vegetables – I used: cherry tomatoes, sugar snap peas, yellow peppers, courgettes and pak choi
  • 400ml coconut milk
  • 150ml cold water
  • 200g raw prawns, deveined, rinsed and dried
  • Tamari (gluten free soya sauce) to season to taste
  • Handful of fresh basil leaves
Love the coconutty citrus aroma as you fry the lemongrass in the coconut oil.

Love the coconutty citrus aroma as you fry the lemongrass in the coconut oil. Photo by Jess B.

Simmer vegetables in coconut milk.

Simmer vegetables in coconut milk. Photo by Jess B.

  1. Place all the curry paste ingredients into a small blender or mini-chopper and whizz until all ingredients are chopped and combined into a smooth consistency.
  2. Now set aside the curry paste and move onto the curry itself. Heat the coconut milk in a wok or large frying pan, add the lemongrass and sauté over a low heat for 2 minutes. Enjoy the amazing coconutty citrus aroma!
  3. Next add the curry paste and sauté for a further 2 minutes.
  4. Add the aubergine, courgette and peppers (or any other harder veg that you’re using) and 200ml of the coconut milk to the pan and mix. Allow to simmer for 5 minutes until veg is starting to soften.
  5. Add the remaining veg (any softer veg that you’re using) and remaining coconut milk. Then gradually add as much water as needed to reach your preferred curry consistency.
  6. Leave to cook gently until the vegetables are just tender.
  7. Add the prawns to the pan, stir and allow to cook for a few minutes until they have turned pinky white.
  8. Season to taste with a little tamari and stir in the basil.
  9. Serve immediately with brown rice.
Delicious served with brown rice.

Delicious served with brown rice. Photo by Jess B.

Recipe adapted from Honestly Healthy.

Advertisements

One Response to “Thai Yellow Curry with Prawns”

Trackbacks/Pingbacks

  1. Deciphering Food Intolerances | my journey thru M.E. - July 16, 2013

    […] or sunflower spread). Not sure how I’m going to recreate yummy thai dishes (such as my thai yellow prawn curry pictured here) without coconut milk but I’m definitely going to try. Maybe rice or hazelnut […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: