flowcooking

Fresh turmeric and peppercorn curry with prawns and asparagus

Silky turmeric-coconut curry with plump prawns and tender asparagus.
Warm, sweet-salty depth with a bright zing and gentle heat.
Serve over jasmine rice for a fresh, comforting bowl that wows.

dinner ⏱ 30 min 520 kcal / portion 35.0 g carbs / portion (estimated) fishglutenmilksoy 🔗 Original source

No ratings yet
🖨 Print
Fresh turmeric and peppercorn curry with prawns and asparagus
v5 · rb0e705f985 20260727Z1751 160 ml coconut cream 500 g asparagus 500 g prawn 1 piece jasmine rice 1 piece lime salt to taste 5 g dried red chilli 🍳 simmer vinegar with caster sugar and salt until sugar dissolves ⏳ cool the vinegar syrup slightly and stir in cucumber, ginger, chilli, and coriander stems 🍳 toast the coriander seeds and peppercorns until aromatic 🍳 soak the dried red chillies in boiling water for a few minutes 🌀 blend the spice paste with shallot, garlic, coriander stems, turmeric, coconut cream, soaked chillies, and chilli-soaking liquid 🍳 ⏱ 15-20 min simmer coconut cream until it separates, then cook the spice paste until thick and oily 🍳 stir in coconut milk, palm sugar, fish sauce, and salt, then bring to a simmer 🍳 ⏱ 4 min cook asparagus stalks in the curry 🍳 ⏱ 3-5 min cook prawns and asparagus tips until prawns are just cooked through 🍽 serve the curry with steamed jasmine rice add lime wedges to the relish to finish Turmeric Prawn Curry 🍲 125 ml rice vinegar 80 g caster sugar 0.5 pieces cucumber 20 g ginger 1 piece red chilli 10 g coriander ½ tsp white peppercorn 2 tsp coriander seed 1 piece coconut milk 25 g palm sugar 20 ml fish sauce 1 piece shallot 4 pieces garlic clove 20 g coriander stem 10 g fresh turmeric rice vinegar, caster sugar cucumber, ginger, red chilli, coriander lime white peppercorn, coriander seed coconut milk, palm sugar, fish sauce salt asparagus prawn jasmine rice coconut cream shallot, garlic clove, coriander stem, fresh turmeric
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. simmer vinegar with caster sugar and salt until sugar dissolves
  2. cool the vinegar syrup slightly and stir in cucumber, ginger, chilli, and coriander stems
  3. toast the coriander seeds and peppercorns until aromatic
  4. soak the dried red chillies in boiling water for a few minutes
  5. blend the spice paste with shallot, garlic, coriander stems, turmeric, coconut cream, soaked chillies, and chilli-soaking liquid
  6. simmer coconut cream until it separates, then cook the spice paste 15-20 min until thick and oily
  7. stir in coconut milk, palm sugar, fish sauce, and salt, then bring to a simmer
  8. cook asparagus stalks in the curry for 4 min
  9. cook prawns and asparagus tips for 3-5 min until prawns are just cooked through
  10. serve the curry with steamed jasmine rice
  11. add lime wedges to the relish to finish

Similar recipes