14
May

Thai Yellow Curry with Prawns

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Here’s the second dish in the Thai Takeout Night series! So far we’ve seen a traditional Thai Coconut Soup called Tom Kha Gai and still to come are Pad See Ew and Thai Iced Tea!

Yellow curry is my absolute favorite of the curries. It’s slightly sweet and salty with just a hint of spice. The flavors of ginger, garlic, and turmeric are the standout stars of this dish, all of which have incredible anti-inflammatory properties. Yellow curry is traditionally served with potatoes, vegetables and a protein, but you won’t find the starchy potato in this recipe. I think it overpowers the delicious flavor of the curry, plus we don’t eat them! You also won’t find curry paste in the ingredient list. This is a completely homemade curry without the use of processed shortcuts. Don’t fret though, it’s as easy as throwing everything into a food processor or blender then simmering until thick and flavorful. There’s not even chopping involved!

Shared this week at Slightly Indulgent Tuesdays and Allergy Free Wednesdays

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Thai Yellow Curry with Prawns

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4

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
  • ⅛ teaspoon ground nutmeg
  • ¾ teaspoons turmeric powder
  • ¼ teaspoon fennel seed
  • ⅛ 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
  • 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

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and let sit for 5-7 minutes. The sauce will thicken a bit as it cools. Enjoy!