Coconut, ginger and prawn curry


I was enjoying my coconut chutney so much I decided to use it in this curry... which I will cook again and again... it was spicy, gingery and full of coconut flavour - perfect for this cold weather.  

We ate it with rice but I think it would also taste good with noodles.  

For two people you will need:

1 tablespoon coconut oil

1 stalk of curry leaves (if you can get them)

1 tablespoon of ginger, cut into very thin matchsticks

½ to 1 green chilli, depending on how hot you like it

2 spring onions, finely chopped

½ cup of peas

250 g prawns

½ a tin of coconut milk (around 135 ml)

125 g coconut chutney

salt and pepper to taste

To make the coconut chutney you will need:

1 cup of dessicated coconut

1 green chilli

1 inch square of ginger

½ a teaspoon of salt

1 ½ teaspoons of sugar

juice of half a lemon

For tempering the chutney:

1 tablespoon of coconut oil

1/3 teaspoon of mustard seeds

a stalk of curry leaves (10-12 leaves)

To make the chutney, first place the coconut in a bowl and pour in some bowling water – it should reach the top of the coconut but not go over.  Set aside for 10-15 minutes.  After this, put it in a blender with the rest of the chutney ingredients and blend to a paste.

Heat the coconut oil in a small pan, throw in the mustard seeds and wait until they start to pop, then add the curry leaves and keep frying for a few seconds.  Tip this mixture into the blender and blend again to a paste.

Taste chutney for lemon, salt and sugar before serving. 

To make the curry, heat the coconut oil in a large frying pan and fry the curry leaves, ginger and white parts of the chopped spring onions for a minute or two.  Throw in the peas (they can be fresh or frozen) and then add the chutney.  Fry for a few more minutes, stirring constantly, and then add the prawns.  Keep stir frying for about 30 seconds and start to add coconut milk.  Add up to half a tin of coconut milk or to taste – depending on how thick you want your curry.  Cook for a few more minutes only - don't let the prawns overcook.

Taste for salt and add some pepper and a squeeze of fresh lime juice at the end if you fancy it.  Before serving, stir in the rest of the chopped spring onions (the green bits).