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).