Lemongrass Turmeric Prawn Curry

Sometimes when you are coming down with a cold you need something super quick and simple that will help ward off those germs fast. In that situation this curry is just the recipe you need, in fact even if you aren't coming down with a cold, this is the curry you need. Simple vibrant flavours and on your plate in half an hour - what more could you want?

Turmeric and ginger are both renowned for their antibacterial properties. Lemon grass adds flavour and zing. Coconut milk is warming and comforting. Lots of green veg packs a punch of added nutrients.

Serve with whatever rice or grains you have to hand - I had some leftover lemon turmeric quinoa so used that here, but you could just as easily serve with a flat bread or go without and eat this as a soup. 


Lemongrass Turmeric Prawn Curry


2 garlic cloves

2 inch piece of ginger

1 small green chilli

1 tbsp coconut oil

1 tsp ground turmeric

2 sticks lemongrass

4 lime leaves (or just add extra lime juice a the end if you don't have any)

1 can light coconut milk

a large bunch of baby spinach washed (or frozen spinach defrosted)

2 handfulls frozen peas

1 handful frozen edamame beans

120g frozen raw king prawns

fish sauce

fresh lime


Peel the garlic and ginger. Remove the seeds from the chilli. Add the garlic, ginger and chilli to a food processor or mini chopper - pulse until a paste is formed. 

Heat a large high sided frying pan on a medium heat, add the coconut oil and let it melt. Once hot add the garlic, ginger, chilli paste and cook whilst stirring until translucent and cooked through - about 2-3 minutes. Break the lemongrass into a few piece and bruise with the back of a knife. Add to the pan with the turmeric and lime leaves. Stir-fry for a few minutes to cook the turmeric through. Add the coconut milk and a sprinkle of salt. Stir to combine and bring up to a low simmer. Simmer for 5 minutes until slightly thickened.

Add the spinach, peas, edamame and prawns. Cook for a further 5-10 minutes until the prawns are cooked through. Add a splash of fish sauce and taste - add more to your liking. Take off the heat and squeeze in fresh lime to your taste.

Serve with rice or quinoa, more fresh lime for squeezing and toasted coconut flakes for crunch.

Emelia WardSpeedy Suppers