Ingredients
-
500 g large Prawns from one of the Blue Island Fish Markets.
-
1 teaspoon coconut oil
-
1 glass of rice
-
2 spring onions, finely chopped
-
1 red pepper, diced
-
1 clove garlic, finely chopped
-
1 teaspoon Thai curry powder
-
1/2 teaspoon cumin powder
-
1/2 teaspoon lemongrass
-
1 tablespoon mango chutney
-
1 1/2 glass coconut cream
-
Salt
-
Pepper
-
Fresh coriander for serving
-
Lime for serving
Instructions
Purchase the cleaned prawns from one of the Blue Island Fish Markets.
Rinse the rice 1 – 2 times and put it in a saucepan with an equal amount of water. Cook over a medium heat and leave to simmer for 2 minutes. Then remove from the heat, cover and put to one side until the curry is ready.
In an open deep frying pan, fry the garlic with the spring onion in the coconut oil until tender. Add the pepper, prawns and fry for another 2 minutes.
Then add the curry powder, lemongrass, cumin and stir well.
Add the coconut cream, chutney, salt and pepper and cook over a high heat for 5 minutes or until the sauce thickens. Season with salt if necessary, and then remove from the heat. Add the fresh coriander and lime juice.
Stir and serve with the rice.
Bon appétit!
By Chef Christos Noel Bassil
