They’ve started stocking all manner of fresh “World Foods” at work recently, presumably in an attempt to up-market themselves in the wake of the new Waitrose which opened a few weeks ago. The benefit for me is that the hotter chillis and fresh turmeric give me an opportunity to increase my curry-making power. However, a word of warning – it’s very easy to make a curry hotter if it’s too mild. Not so easy to cool it down, as I remembered to my detriment earlier on.
This is full of fresh flavours and really wakes you up. Ideally, I’d have liked some mint raita to go with it, but we didn’t have any. If you can’t find the fresh spices, dried will the trick just fine but it won’t taste quite the same. Use whichever veg you fancy – I happened to have the new potatoes leftover, so chucked them in.
Coconut Prawn Curry
Fresh galangal or ginger
3 cloves garlic
1 stick lemongrass
Sweet potato, diced small
Boiled new potatoes, diced
Red Pepper, chopped
1 firm mango, flesh diced
Fresh coriander, chopped
- Finely grate the turmeric, galangal and garlic. Finely chop the lemongrass and chilli. Pound the spices in a pestle and mortar with the coriander, onion powder, cumin and a little oil to make a curry paste.
- Fry the paste and onion in a pan for a couple of minutes, stirring regularly. Add the sweet potato and cook for 5 minutes. Add the potato and pepper, with enough water to cover the bottom of the pan. Stir through mango and coconut cream to taste and cook until the potato is soft.
- Stir through the prawns and coriander just before serving and cook until just warm. Serve with rice or naan bread.