Chef note
Keep the vegetables lively. Their freshness is what stops the coconut from making the bowl feel too heavy.
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East coast comfort
Swahili Coast Prawn and Coconut Curry
SeafoodEast coast comfortServes 2 to 416 ingredients6 steps
Ingredients
200g peeled king prawns
1 large onion, finely chopped
2 cloves garlic, minced
2 red chilies, finely chopped
3cm piece of ginger, grated
1/2 stalk lemongrass, finely chopped
1 tablespoon fish sauce
2 teaspoons olive oil
2 lime leaves
200g mixed sugarsnap peas and mangetout
100g peas
1/2 cup coconut cream
100ml vegetable stock
1 lime, for juice
Salt and black pepper to taste
1 teaspoon Chef Stone’s Secret Spice™️
Method
1
Heat the olive oil over medium heat and sauté the onion, garlic, chilies, ginger, lemongrass, and lime leaves until fragrant.
2
Add the prawns and stir-fry for 2 to 3 minutes until they are nearly cooked.
3
Add the sugarsnap peas, mangetout, and peas, and cook briefly so they keep their bite.
4
Pour in the coconut cream and stock, then bring the curry to a gentle simmer for about 5 minutes.
5
Season with salt, black pepper, and Chef Stone's Secret Spice.
6
Finish with fish sauce and fresh lime juice to brighten the curry before serving.
Plating direction
Serve the curry in a deep, artisanal ceramic bowl. Arrange the prawns prominently on top and garnish with fresh coriander, a lime wedge, and a drizzle of chilli oil for a touch of fine-dining elegance.
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