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Coconut Tamarind Prawns
1.3kg large whole prawns 6 heads bok choy Coconut Tamarind Sauce 1 large onion, peeled 6 cloves garlic, peeled 4cm piece fresh ginger 1 long red chilli, deseeded ½ cup desiccated coconut 1/4 cup tamarind concentrate 1 tbsp ground coriander 2 tbsp ground cumin 1 tsp ground turmeric ½ tsp chilli flakes 2 tbsp neutral oil 4 tomatoes, cored and diced 400g can coconut cream 1 cup water 1 whole red or green chilli, slit down the middle (optional) salt and ground black pepper To serve coriander leaves
© Annabel Langbein Media
Coconut Tamarind Sauce
To make Coconut Tamarind Sauce, roughly chop onion, garlic, ginger and chilli and place in a food processor with coconut, tamarind concentrate, coriander, cumin, turmeric and chilli flakes. Blend to make a smooth paste. Heat oil in a medium- large pot and fry masala paste over medium heat for 5-6 minutes, stirring frequently so it does not catch and burn. Add tomatoes, coconut cream, water and whole chilli, if using, and bring to a boil. Reduce to a simmer and cook for 15 minutes. Season with salt and pepper to taste. Coconut Tamarind Sauce can be prepared ahead and stored in the fridge for up to 48 hours or frozen. Reheat and add prawns and bok choy when needed.
When ready to serve, remove whole chilli. Cut bok choy into 3cm chunks and stir into the boiling curry with the prawns. Cover and simmer until prawns are cooked through and bok choy is wilted but still vibrant green (about 3-4 minutes). Garnish with fresh coriander to serve.
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