Savory and Delicious: Lemongrass Curry with Coconut Ginger Prawns (Gluten-free)
Posted by ivylau on May 22, 2014 - Leave a comment
I’ve been cooking curry for years. My family loves it and frequently requests it. Over time I discovered different ways to make curry. It’s really interesting with all of the different variations, and of course there’s no end to it.
I tried out this curry recipe from a Singapore cookbook with great results. The lemongrass and ginger bring the curry to another level of taste. It’s by far one of the best curry dishes I’ve come across- savory and delicious. My family all voted thumbs up.
Here is the recipe for Lemongrass Curry with Coconut Ginger Prawns (gluten free).
2 lbs of prawns (I usually use tiger prawns)
3” of ginger root, peeled and cut to small pieces
12 shallots, peeled
9 cloves garlic, peeled
2 tsp oil
2 stalks lemongrass, cut into 2” pieces and crush
1 teaspoon turmeric powder
½ teaspoon red pepper flakes (or ¼ tsp, if you don’t like too spicy)
1 cup of water
1 cup of coconut milk
½” of ginger root, peeled and shredded
Salt and ground black pepper
Step 1 - Peel prawn, put shells aside. Devein and clean the prawns.
Step 2 - Put 3” of ginger root, 12 shallots and 9 cloves garlic in a food processor and process them to paste; add oil if needed.
Step 3 - Heat up oil in a pan (or wok), add ground paste, prawn shells and lemongrass; cook for 3-5 minutes until shells turned pink. Then add water, turmeric powder, red pepper flakes and coconut milk; bring to boil, turn to medium heat and simmer for 10 minutes.
Step 4 – Drain sauce, discard all the solids and return the sauce to the pan. Bring to boil, add prawns and shredded ginger, cook for another 5 minutes or until prawns are fully cooked. Season with salt and black pepper.
Step 5 – Serve with rice.
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