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Curtis Stone's prawn curry

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Here’s one to add to your weekly dinner rotation. Curtis Stone's prawn curry is easy to make and full of flavour.

  • Serves4
  • Cook time25 minutes
  • Prep time25 minutes, + cooling time

Ingredients

  • 3 tsp cumin seeds
  • 1/4 cup coriander seeds
  • 2 tsp whole black peppercorns
  • 5cm-piece ginger, peeled, halved
  • 5 garlic cloves
  • 1 birdseye chilli, halved (optional)
  • 1/2 cup (40g) desiccated coconut
  • 1 white onion, coarsely chopped
  • 1/3 cup (80ml) white wine vinegar
  • 1 tbs grapeseed oil
  • 1 ripe tomato, coarsely chopped
  • 15g finely grated turmeric or 2 tsp ground turmeric
  • 1/2 tsp cayenne pepper (optional)
  • 1 stem curry leaves (about 10 leaves)
  • 1 1/2 cups (375ml) coconut milk
  • 500g broccoli, cut into florets
  • 500g raw prawns, peeled leaving tails intact, deveined
  • Steamed rice, to serve
  • 1/2 cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a medium frying pan over medium heat. Add the cumin seeds, coriander seeds and peppercorns and cook, stirring constantly, for 3 mins or until toasted and fragrant. Set aside to cool completely.

  2. Step 2

    Transfer the spice mixture to a spice grinder, clean coffee grinder or mortar and pestle. Grind the spice mixture to a fine powder. Transfer the spice mixture to a food processor. Add the ginger, garlic, chilli, if using, desiccated coconut, onion and vinegar and process until smooth.

  3. Step 3

    Heat the oil in a large heavy-based saucepan over medium heat. Add the spice mixture and sauté for 5 mins or until fragrant and some of the juices evaporate. Add the tomato, turmeric and cayenne pepper, if using. Cook for 5 mins or until the tomato is tender and starts to break down.

  4. Step 4

    Add the curry leaves and coconut milk and stir to combine. Simmer for 2-3 mins. Stir in the broccoli and prawns. Return the curry to a simmer. Cover and cook for 5 mins or until the prawns are just cooked through. Remove and discard the curry leaves.

  5. Step 5

    Divide the rice and curry among serving plates. Top with coriander to serve.

Recipe tip

COOK. STORE. SAVE.

Make it ahead: Make the curry sauce (without coconut milk, broccoli and prawns) up to 4 hours ahead. Cool, cover and refrigerate. Bring the sauce to a simmer before adding the coconut milk, broccoli and prawns.

Curtis Stone's prawn curry

Curtis Stone's prawn curry
  • Serves4
  • Cook time25 minutes
  • Prep time25 minutes, + cooling time
Ingredients
  • 3 tsp cumin seeds
  • 1/4 cup coriander seeds
  • 2 tsp whole black peppercorns
  • 5cm-piece ginger, peeled, halved
  • 5 garlic cloves
  • 1 birdseye chilli, halved (optional)
  • 1/2 cup (40g) desiccated coconut
  • 1 white onion, coarsely chopped
  • 1/3 cup (80ml) white wine vinegar
  • 1 tbs grapeseed oil
  • 1 ripe tomato, coarsely chopped
  • 15g finely grated turmeric or 2 tsp ground turmeric
  • 1/2 tsp cayenne pepper (optional)
  • 1 stem curry leaves (about 10 leaves)
  • 1 1/2 cups (375ml) coconut milk
  • 500g broccoli, cut into florets
  • 500g raw prawns, peeled leaving tails intact, deveined
  • Steamed rice, to serve
  • 1/2 cup coriander leaves
    Description

    Here’s one to add to your weekly dinner rotation. Curtis Stone's prawn curry is easy to make and full of flavour.

    Method

    1. Step 1

      Heat a medium frying pan over medium heat. Add the cumin seeds, coriander seeds and peppercorns and cook, stirring constantly, for 3 mins or until toasted and fragrant. Set aside to cool completely.

    2. Step 2

      Transfer the spice mixture to a spice grinder, clean coffee grinder or mortar and pestle. Grind the spice mixture to a fine powder. Transfer the spice mixture to a food processor. Add the ginger, garlic, chilli, if using, desiccated coconut, onion and vinegar and process until smooth.

    3. Step 3

      Heat the oil in a large heavy-based saucepan over medium heat. Add the spice mixture and sauté for 5 mins or until fragrant and some of the juices evaporate. Add the tomato, turmeric and cayenne pepper, if using. Cook for 5 mins or until the tomato is tender and starts to break down.

    4. Step 4

      Add the curry leaves and coconut milk and stir to combine. Simmer for 2-3 mins. Stir in the broccoli and prawns. Return the curry to a simmer. Cover and cook for 5 mins or until the prawns are just cooked through. Remove and discard the curry leaves.

    5. Step 5

      Divide the rice and curry among serving plates. Top with coriander to serve.