Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Spice paste
- 230 g eschalots
- 130 g garlic cloves
- 50 g fresh galangal, peeled
- 60 g fresh ginger, peeled
- 100 g candlenuts
- 120 g fresh turmeric, peeled
- 25 - 50 g fresh bird's eye chillies, deseeded (see Tips)
- 2 stalks fresh lemongrass, white part only, cut into pieces
- 90 g coconut oil
- 50 g palm sugar
- 150 g water
- 3 tsp sea salt
Curry
- 2 tsp coconut oil
- 1 stalk fresh lemongrass, white part only, bruised
- 500 g raw tiger prawns, shelled and deveined
- ½ tsp ground black pepper, adjust to taste
- 100 g water
- 1 tbsp Chicken stock paste (see Tips)
- 200 g coconut cream
- rice, cooked, to serve
- fried shallots, for garnishing
- fresh coriander, leaves only, for garnishing
- Nutrition
- per 1 portion
- Calories
- 920 kJ / 219 kcal
- Protein
- 19.4 g
- Carbohydrates
- 5.3 g
- Fat
- 13 g
- Saturated Fat
- 9.8 g
- Fibre
- 2.5 g
- Sodium
- 977.2 mg
Alternative recipes
Show allChilli crab with coconut rice and sambal (Mark LaBrooy)
1h 30min
Fish pie
1h 15min
Risoni with salmon and spinach
25min
Prawn and noodle stir-fry
25min
Scallops with pea purée
25min
Garlic prawns
25min
Salmon with lemon hollandaise, asparagus and rice
45min
Asian-style mussels
30min
Seafood bisque
1h 10min
Salmon niçoise salad
35min
Curry laksa
45min
Goan prawn curry
25min