Coconut-Vanilla Prawn Curry

Cook Time 45 minutes

Serves 4

Ingredients

2 tbsp peanut or vegetable oil

16 green prawns, peeled and deveined (reserving the shells)

1 small knob of turmeric, chopped (alternatively 1 tsp ground turmeric)

1 x 3cm piece of ginger, peeled and chopped

1 French shallot, finely chopped

200ml coconut milk

1 vanilla pod, seeds scraped or 1 heaped tsp of vanilla bean paste

A pinch of salt

To Serve

Jasmine rice, to serve

Lime wedges, to serve on the side

Method

In a mortar and pestle, pound the turmeric and ginger with a pinch of salt.

 Heat a wok or pan over a high heat, add 1 tbsp of the oil and then the prawn shells and fry until a deep orange colour. Add ¾ cup of water and boil until it reduces by half. Strain and reserve liquid. Discard the shells.

 Wipe the pan clean and add the remaining oil. Add the shallot and fry for a minute to soften. Add the turmeric paste and stir through, then add the prawn meat. Coat in the mixture and then pour in the coconut milk and the reserved prawn stock. Add the scraped vanilla pod for infusion. Simmer for 3–4 minutes to cook the prawns and then add the vanilla seeds (or vanilla bean paste).

 Serve with steamed rice.