Prawn Pumpkin Yellow Curry

Prawn Pumpkin Yellow Curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    shallot, peeled

  • 3

    garlic cloves, peeled

  • 1

    inch piece of ginger, peeled and cut in half

  • 1

    teaspoon dried coriander

  • 1.5

    teaspoons cumin

  • teaspoon ground nutmeg

  • ¾

    teaspoons turmeric powder

  • ¼

    teaspoon fennel seed

  • teaspoon ground Thai Chiles, or cayenne will work

  • 3

    tablespoons fish sauce (I use Red Boat)

  • 2

    kaffir lime leaves, or 1 teaspoon lime zest

  • 1

    tablespoon palm sugar (omit for whole30 or sugar-free)

  • 1

    can full fat coconut milk

  • 1

    tablespoon tomato paste (this one is SCD legal)

  • 1

    tablespoon coconut butter (also called coconut cream or coconut manna)

  • 2

    cups vegetables of your choice (I used broccoli, zucchini, and carrots)

  • 1

    pound uncooked prawns, peeled and deveined

Directions

Place the shallot, garlic, ginger, coriander, cumin, nutmeg, turmeric, fennel, ground chiles and fish sauce in a food processor and pulse until finely chopped and a paste has formed. Scrape the paste into a sauce pan. Add kaffir leaves, palm sugar, coconut milk, tomato paste, and coconut butter. Whisk the sauce together and heat over medium-high heat until it has reached a low boil. Reduce heat to medium-low, then add vegetables and prawns. Cook for 10-12 minutes until the vegetables are cooked and slightly softened and the prawns have turned pink and are firm to the touch. Remove from heat and let sit for 5-7 minutes. The sauce will thicken a bit as it cools. Enjoy! I served in baby pumpkins. I used no fennel, very little fish sauce added some soy, zest and bay leaf, our raw honey, mix stir fry veggies from Trader Joe. I did have to take out cooked shrimp veggies and reduce the sauce more. ***I also used canned organic pumpkin.


Nutrition

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