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Jane Houston

green prawn curry

3.50 from 2 votes
a family meal for you all to enjoy
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Servings: 6 adults
Course: 2 meals a day, BLW, Family Meals, Main Course
Ingredients Method Notes

Ingredients
  

Curry Paste
  • 60 grams coriander stems
  • 50 grams garlic
  • 50 grams shallots
  • 30 grams lemongrass
  • 2 TBSP galangal
  • 1 TBSP ginger
  • 20 grams anchovies
  • 2 TBSP fish sauce
  • 1 tsp dried coriander
  • 1 TBSP dried cumin
  • 1 tsp lime zest
  • 2 TBSP boiling water
Curry
  • 800 ml can coconut milk x2 400ml cans. We like AYAM brand
  • 200 grams carrot
  • 200 grams broccoli
  • 600 grams whole prawns or 300g peeled prawns
  • 1.5 TBSP fish sauce
  • 1/4 tsp salt
  • 1 tsp honey swap for maple syrup under 12 months
  • 1 TBSP coconut oil for cooking
  • 2 TBSP coriander leaves to serve

Method
 

  1. Roughly chop all ingredients for the curry paste and add to a blender. Blend until smooth
  2. Peel the prawns if necessary and set aside
  3. Chop the carrots and broccoli into similar sized pieces and set aside
  4. Preheat a pot over a medium - high heat and add in the coconut oil. Once hot, add in the curry paste - start with 5 tbsp of the paste*. Cook for 3 minutes until fragrant.
  5. Add in the carrots and broccoli and stir well, cooking for a further 3 minutes
  6. Pour in the coconut milk and bring up to a gentle simmer. While simmering gently, add in the fish sauce, salt and honey. In the final minutes of cooking, add in the prawns and once cooked remove the curry from the heat
  7. Serve with rice or rice noodles and fresh coriander

Notes

* You can add more curry paste if you wish 
* If you have excess curry paste you can freeze this for later use 
 
Blend for babies who are spoon fed until smooth.
 
For BLW you can offer them some of the prawns and vegetables.
This recipe contains both fish and shellfish, introduce both separately before combining together. Read more about introducing allergens in this blog.