Keralan prawn curry

A vibrant prawn curry cooked in a Thai inspired coconut sauce with as much veg as you can pack in. We used, pak choi, tenderstem brocoli, peppers and more!

SERVES: 4 | PREP AND COOK: 45 min

Curry

• 400g raw prawns

• 100g frozen peas

• 75g tenderstem broc, chopped into inch pieces

• 1 celery stick, finely sliced

• 1 pak choi, stalk removed

• 1 Green pepper

• 1 onion diced 2 tbsp

• 1/2 red chilli, sliced

• 10 new potatoes, cut in quarters

• 1/2 tin sweetcorn

• Coriander leaves 2 tbsp

• Lime, juiced

• 1 can coconut milk

• 200ml milk

• 1/2 chicken stock cube

• 1 tsp turmeric

• 1 tsp ground coriander

• 1 tsp black mustard seeds

• 2 tsp fennel seeds, ground

• 300g brown rice to serve

• 3 kaffir lime leaves

• Chopped coriander and spring onions for serving

  Marinade

• 2 tbsp olive oil

• 2 tbsp ginger, grated

• 2 garlic cloves, crushed

• 1 lime juiced

• 1 tsp ground turmeric

• 2 tsp ground coriander

• 1 tsp garam masala

Method

1. Combine the marinade ingredients together along with the prawns. Leave to Marinade for a minimum of 30 minutes.

2. Add 1 tbsp oil to a large deep frying pan or stove top casserole over a medium to high heat. Add the onion, green pepper, celery, sweetcorn and new potatoes and gently fry for 4 minutes.

3. Add the spices and stir together for 1-2 minutes. Add the coconut milk, milk, half a chicken stock cube and kaffir lime leaves. Stir together, bring to the boil then reduce to a simmer.

4. Put the rice on and cook to packet instructions.

5. 10 minutes before the rice is cooked add the tenderstem broc to the curry along with the chilli and lime juice. Cook for 5 minutes.

6. Finally add in the peas followed by the marinated prawns along with all the marinade and cook until pink and cooked through (about 5 minutes).

7. Once cooked, sprinkle with the chopped spring onion and coriander and serve with the brown rice on the side.