Prawn & Lemongrass Yellow Curry

Name: Prawn u0026amp; Lemongrass Yellow Curry
Total time: 30 min
Ingredients: 350g queen prawns, shelled u0026 deveined; 2 tablespoons yellow curry paste (recipe below); 1 tablespoon sesame oil; 2 cups pak choy; 2 stalks lemongrass; 200ml coconut milk; 1/2 to 1 cup chicken stock; A large handful of cilantro

Prawn & Lemongrass Yellow Curry

Course: Recipes, MainDifficulty: Easy

Servings

2-4

servings

Total time

minutes

Ingredients

350g queen prawns, shelled & deveined
2 tablespoons yellow curry paste (recipe below)
1 tablespoon sesame oil
2 cups pak choy
2 stalks lemongrass
200ml coconut milk
1/2 to 1 cup chicken stock
A large handful of cilantro

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!
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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