Yellow prawn curry
Prawns and sweet potato simmered with yellow curry paste and coconut milk.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 1 stick of lemongrass
- 250 g sweet potato
- 500 g raw peeled prawns
- 15 ml sunflower oil
- 400 ml coconut milk
- 35 g yellow curry paste
- 20 ml fish sauce
Preparation
Peel the sweet potato and cut it into cubes measuring 1.5 centimetres. Lightly bruise the lemongrass.
1 stick of lemongrass250 g sweet potato- knife
Heat the oil and cook the curry paste for one minute, stirring. Add the coconut milk, sweet potato and lemongrass; cover and simmer for 18 to 20 minutes.
15 ml sunflower oil400 ml coconut milk35 g yellow curry paste- saucepan
- lid
- spoon
Add the prawns and fish sauce and cook for 4 minutes until the prawns are opaque. Remove the lemongrass before serving.
500 g raw peeled prawns20 ml fish sauce- saucepan
- spoon
Allergens
- Crustaceans
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration