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Curry in a hurry? This curry recipe can be made from anyone. It's easy, quick and the fragrance in the kitchen is mouth-watering. This spicy dish is full of health benefits too! Ginger aids digestion, coriander helps to cleanse the liver, and coconut cream provides a dose of healthy fats. Having a dinner party? Try this curry recipe, it's sure to be a crowd-pleaser.
Ingredients: Serves 4
1 onion, diced
1 tbsp grated ginger
1 bunch coriander
2 tbsp Ayam Thai Red Curry Paste
1 can Ayam coconut cream
1 head broccoli, cut into florets
1 red capsicum, cut into 2cm cubes
300g peeled green prawns
1 fresh lime, cut into wedges
1 red chili, thinly sliced (optional)
Steamed brown rice, to serve
Method:
- Pick the coriander leaves and finely chop the stems.
- In a large frying pan, heat a little coconut oil over a medium-high heat. Add the onion, ginger, coriander stems and carrot. Cook for 2-3 minutes or until the onion and carrots have softened.
- Add the Thai red curry paste and cook, stirring for 1 minute, or until fragrant. Add the coconut cream and bring to a boil.
- Add the broccoli and red capsicum. Reduce the heat to medium and cook for 2-3 minutes, or until the veggies have just softened. Add a little more or less curry paste, depending on your taste.
- Add the prawns to the sauce and simmer, stirring occasionally, for 4-5 minutes, or until cooked. As soon as the prawns turn pink on the outside, turn the heat off.
- Slice the lime into wedges and thinly slice the red chili (if using).
- Add a dash of water if the sauce is too thick.
- Serve with brown rice and garnish with the coriander leaves, chili and lime wedges.