Prawn and Chilli Coconut Curry 

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves 4

Collect Ingredients

 500 g Raw peeled tiger prawns

 1 Tablespoon of Daintree Spice Co’s Chilli Coconut Rub

 3 Green cardamom pods

1/2 Cup fresh coriander leaves washed and dried

1 tbsp Ghee or vegetable oil

2 Clove

1 Bay leaf

1 Cinnamon stick

1 Medium onion pureed in a food processor

1/4 Teaspoon ground turmeric

250 ml Coconut milk

Daintree Spice Co’s Lemon Myrtle Salt and Pepper to taste

Method

  1. In a non reactive bowl combine the prawns with Daintree Spice Co’s Chilli Coconut Rub 
  2. Crush the cardamom pods to loosen the seeds and chop coriander leaves
  3. Melt the ghee or oil over a medium-high heat in the pan. Add the cardamom pods and the seeds, the cloves, bay leaf and cinnamon stick and stir until the spices crackle. Add the onion paste and stir it into the ghee/oil for 30 seconds. Add the turmeric and stir for 30 seconds to cook the spices. Watch closely so they do not burn.
  4. Reduce the heat to medium and add the prawns and coconut milk. Season with Lemon Myrtle Salt and Pepper and continue stirring for 30 seconds, or until the prawns turn pink on both sides. Take care not to over-cook the prawns.
  5. Adjust the seasoning if necessary and stir in the chopped coriander.
  6. Serve with steamed Jasmine rice.
Jason Riches