Babushka's Kefir Prawn Curry
Preparation time is 15minutes
Cook time is 22minutes
Total time is 37minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2tablespoons vegetable or canola oil
- 1/2 cup korma curry paste
- 700grams green prawns, peeled, deveined and tails intact
- 2 pieces brown onions, halved, thinly sliced
- 1/4 cup flaked coconut
- 2 cups chicken or fish stock
- 1 cup tomato passatta
- 1 1/2 cups Babushka's Organic Natural Kefir
- 1 bunch broccolini, halved lengthways
- 1tablespoons coconut or brown sugar
- 1tablespoons lemon juice
- Flaked coconut, toasted (to serve)
- Red chilli, sliced (to serve)
- Coriander (to serve)
- Warmed naan or basmati rice (to serve)
Method
Step 1 of 6
Combine 1 tablespoon oil and 1 tablespoon of the curry paste in a bowl. Add the prawns, stir to coat.
Step 2 of 6
Heat a large heavy base pan or wok on medium-high heat. Add the prawns, cook, stirring often for 1-2 minutes until they start to change colour. Remove to a bowl, cover to keep warm.
Step 3 of 6
Reduce the heat to medium, add the remaining oil. Add the onions, cook, stirring 5 minutes until soft. Add the remaining curry paste, cook, stirring 2-3 minutes until aromatic. Stir in the coconut, stock and passata. Bring to simmer, simmer 10 minutes until the sauce reduces slightly.
Step 4 of 6
Stir in 1.25 cups of the Kefir and the broccolini, cook 2-3 minutes until the broccolini is bright green. Stir in the prawns, heat for 2 minutes until warmed through.
Step 5 of 6
Remove from the heat, taste the sauce, if it needs sweetness add the sugar, if it needs sourness add lemon.
Step 6 of 6
Scatter over the coconut, chilli and coriander. Drizzle over the remaining 0.25 cup Kefir. Serve with naan or rice.
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