• Coconut Lime Prawn Curry

    Coconut-Lime-Shrimp-Curry

    Ingredients

    • 500 grams prawns, shelled and tails removed
    • 1 can full fat coconut milk
    • 1 and 1/2 teaspoons curry powder
    • 1 teaspoon minced ginger
    • 1 teaspoon mild chili flakes
    • 1 tablespoon coconut butter or olive oil
    • 2 cloves garlic, minced
    • 1 medium onion, halved and sliced thinly
    • 1 and 1/2 cups broccoli florets
    • 2 stalks celery, chopped
    • 1 red capsicum, roughly diced
    • 1 cup brown mushrooms, sliced
    • 3 handfuls baby spinach
    • juice of 1 lime
    • salt and pepper to taste

    Method

    1. Mix the coconut milk, curry powder, ginger and chili flakes in a medium bowl. Set aside
    2. Heat coconut butter in a large fry pan over a medium – high heat. Add garlic and cook until slightly brown
    3. Add onions and cook until they begin to soften
    4. Add broccoli and celery, cook until both begin to soften
    5. Add mushrooms and prawns. Cook until prawns begin to turn pink but not fully cooked
    6. Add prepared sauce and bring to a simmer. Add baby spinach and mix well
    7. Add lime juice and cook until spinach begins to wilt
    8. Add salt and pepper to taste
    9. Continue to simmer until prawns are fully cooked