Prawn & Lemongrass Yellow Curry
Prawn & Lemongrass Yellow Curry
Course: Recipes, MainDifficulty: EasyServings
2-4
servingsTotal time
30
minutesIngredients
350g queen prawns, shelled & deveinedÂ
2 tablespoons yellow curry paste (recipe below)
1 tablespoon sesame oil
2 cups pak choy
2 stalks lemongrass
200ml coconut milkÂ
1/2 to 1 cup chicken stock
A large handful of cilantroÂ
Directions
- Heat the sesame oil in a large wok and add the curry paste. Sauté for 2 – 3 minutes and add lemongrass, coconut milk, stock and bring to a boil. Simmer for 10 minutes. Add pak choy, prawns and continue to simmer till prawns are cooked for about 4 – 5 minutes. Adjust salt to taste, sprinkle with fresh cilantro and eat with some steamed rice!Â
- Yellow curry paste: You’ll need 1 peeled red onion, 1 peeled garlic head, 1 teaspoon minced ginger, 1/4 teaspoon salt, 3/4 tablespoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/4 cup cilantro leaves & stems, 1 tablespoon sesame oil, 3 – 4 stalks of lemongrass (soft white parts removed for the paste). Blend all ingredients together and refrigerate for up to 5 days.
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