“Fish broth will cure anything”

… says a Proverb from South America.

Fish broth has been revered for centuries for it’s ability to ‘bring back the dead’.

It’s packed full of omega 3s and essential minerals and is by far the easiest broth to make, as the nutrients are extracted in a much shorter time than when making meat broth.

To make this curry, I make a base fish stock with prawn shells and heads which would have been thrown in the bin otherwise, so it’s a great way to get the most out of your ingredients, and your money!

So give this curry a try… it’s VERY tasty, and amazingly good for you… you can’t ask for much more out of life 😉

 

INGREDIENTS

 

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 250 g prawns (unpeeled)
  • 400 ml Coconut Cream
  • 3 cm piece ginger, grated
  • 2 cm piece fresh turmeric, grated (or 1 tsp turmeric powder)
  • zest of 1 lime, plus juice of about 1/2 lime
  • 1 lemongrass stalk, crushed with the back of a heavy knife to release essential oil
  • 1 to 2 chilies, or more (depending on how spicy you like your food)
  • 1 tbsp fish sauce (optional)
  • 150 g green beans, chopped in a diagonal in bite sized pieces
  • 150 g snow or sugar snap peas (substitute with any veggies of your choice. Capsicum, zucchini or sweet potatoes would work well)
  • A good handful of coriander and Thai basil (optional)

 

If you have a sensitive tummy or are on a low FODMAP or SIBO diet, omit the onions and use garlic oil instead. The garlic oil won’t upset your digestion, but will add great flavour!

 

 

INSTRUCTIONS

 

  1. Peel the prawns and reserve the heads and shells.
  2. Put the prawn heads and shells in a wok or heavy based pan and fry on medium high heat until starting to caramelise.
  3. Add the onions and fry for another 2-3 minutes to soften the onions.
  4. Lower the heat and add the garlic, coconut cream, lemon grass, ginger and turmeric, lime zest and lime juice.
  5. Simmer on low heat for about 20 minutes until very fragrant. ** You do not want the liquid to boil as this might split the coconut cream (if it happens, it will still taste good, but won’t look quite as good)
  6. Pass through a sieve and put the fragrant liquid back in the pan, discarding what’s left behind.
  7. Add the chilies, fish sauce, green beans and peas. Cook for 2 to 3 minutes.
  8. Remove from heat, add the prawns and fresh herbs and serve immediately.

Serve with your choice of rice, or just eat as a soup!

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