Green Herb Prawn Curry

I found this at Olive magazine when I was on the hunt for some low calorie recipes that seemed decadent: important I think when you are going for low-cal as the decadence helps your tummy think that it is being properly sated (in my opinion anyway).

I slightly buggered this up in that I should have added the ground seeds from 2 cardomom pods into the spice mix. I’m not sure how I missed them but probably will try this again and include them next time. I altered the recipe slightly adding some yoghurt and fish sauce for added tartness and zing and a few shakes of jalapeno tabasco to pep up the heat levels slightly.

This is very mild, light and fresh tasting, redolent with herbs. And on top of all that it is super healthy as well, particularly if you were to use half fat coconut milk.


Green Herb Prawn Curry
Serves 2

1.5cm ginger, roughly chopped
1 large garlic clove, roughly chopped
1 (or 2 small) banana shallot
1-2 green chillies, seeded and roughly chopped
½ tsp ground cumin
1 tsp ground coriander
50ml chicken stock
100ml coconut milk

1 tbsp 0% fat Greek yoghurt
couple shakes green jalapeno tabasco (optional)
splash of fish sauce
bunch coriander, finely chopped
½ bunch mint, leaves finely chopped
175g large raw peeled prawns

Put the ginger, garlic, onion, chillies and all of the spices in a spice grinder or food processor and whizz to a paste, adding a splash of water if necessary to combine.

Heat 1 tbsp oil in a pan and fry the paste for 5 minutes until very fragrant.

Add the stock and coconut milk and simmer for 10 minutes then add the herbs and prawns and simmer for a further 3 minutes until the prawns are pink and cooked through.

Serve immediately with steamed basmati rice.