This creamy dairy free coconutty curry is a brilliant dinner party dish served with basmati rice and a salad… or make half the quantity for dinner for two.
A thumb sized piece of ginger
1-2 green chillies depending on how hot you want it
7 cloves garlic
400 ml can of coconut milk
250 ml coconut cream
4 tablespoons of coconut oil or olive oil
3 medium onions finely sliced
8 small tomatoes halved
400-500g of large raw shelled prawns (I use king prawns)
1 ½ teaspoon turmeric
1/4 teaspoon cayenne pepper
A handful of toasted coconut chips (optional)
A bunch of coriander finely chopped
Salt to taste
Chop the chillies and put them in a blender with the garlic, half the ginger and 1/4 cup of water. Whizz to a paste.
Cut the rest of the ginger into matchstick slivers.
Heat the oil in a large pan and add the onions and slivers of ginger and fry until starting to brown.
Add the paste from the blender and stir fry for another five minutes. Add the turmeric and cayenne pepper.
Next, add the coconut cream, coconut milk, salt and tomatoes. Stir till the sauce comes to the boil and let it cook gently for about twenty minutes, still stirring until the tomatoes have softened and the sauce has reduced a bit.
Add the prawns and poach for a few minutes till they are cooked through and pink.
Ladle onto a plate and decorate with wedges of lime, the coriander and coconut chips.