SERVES 4 PREP AND COOK TIME 30 MINUTES
1kg uncooked king prawns
¼ cup (60ml) vegetable oil
1 stick fresh lemongrass, white part only, chopped finely
2 medium (340g) red onions, sliced thinly 1 clove garlic, crushed
1 teaspoon ground turmeric
1 medium (200g) green capsicum, chopped
½ cup (40g) shredded coconut 2 tablespoons tamarind purée
2 teaspoons finely grated fresh ginger 1 cup (250ml) water
1 cup loosely packed fresh coriander leaves ½ cup loosely packed fresh mint leaves 4 fresh long green chillies, seeded, chopped coarsely
2 tablespoons lime juice
2 tablespoons water, extra
1 tablespoon fish sauce steamed basmati rice, to serve pappadams, to serve
1 Shell and devein the prawns, leaving the tails intact.
2 Heat 2 tablespoons of the oil in a large deep frying pan over high heat. Cook the prawns, in batches, for about 1½ minutes on each side or until golden and almost cooked through. Transfer prawns to a plate.
3 Reduce heat to medium. Add remaining oil to pan; cook lemongrass and onion, stirring, for 5 minutes or until onion is soft. Stir in garlic and turmeric; cook, stirring, for 1 minute. Add capsicum, coconut, tamarind, ginger and the water. Simmer, uncovered, for 5 minutes or until liquid has almost evaporated.
4 Meanwhile, blend or process coriander, mint, chilli and juice until chopped finely. Add the extra water; blend to form a smooth paste.
5 Return prawns to pan with fish sauce; simmer, uncovered, for 1 minute or until hot. Remove from heat; spoon coriander purée over curry.
6 Serve the curry with steamed rice and pappadams.
Not suitable to freeze or microwave.