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Serves
US | Metric
Ingredients
Yellow Curry
  • 1 White onion, finely diced
  • 4 Garlic cloves, crushed
  • 1 Red chilli, diced and de-seeded
  • 2 cm Piece of fresh grated ginger
  • 2 tbsps Turmeric powder
  • 2 tbsps Mild curry powder
  • 400 ml Light coconut milk
  • 1 Lemongrass stick, halved
  • 50 g Spinach
Turmeric King Prawns
  • 8 King Prawns
  • 2 Garlic cloves, thinly sliced
  • 1 Red chilli, de-seeded and thinly sliced
  • 50 ml Olive oil
  • 2 tsps Turmeric powder
  • 120 g Wild rice
Turmeric Chilli King Prawns, Yellow Curry with Spinach & Wild Rice Turmeric Chilli King Prawns, Yellow Curry with Spinach & Wild Rice

Turmeric Chilli King Prawns, Yellow Curry with Spinach & Wild Rice

Serious colours. Serious flavours. We can’t get enough of this dish!

Prep 15 minutes
Total 35 minutes

Yellow Curry:

  • To a large frying pan, add the oil and gently heat for a minute. Add the spices, fry for 1 minute and then add the onion, garlic, chilli and lemongrass.
  • Gently fry for around 8-10 minutes until the onions are soft and golden.
  • Add the coconut milk, season with salt and pepper, bring to a simmer and leave on a low heat for around 20 minutes, stirring occasionally.
  • After 20 minutes, remove the lemongrass and blitz in a blender until silky smooth.
  • Return to the pan, turn on a low heat a slowly stir through the spinach until wilted.

Turmeric Chilli King Prawns:

  • Add the oil to a medium frying pan. Add the garlic and chilli and leave on the lowest heat setting for around 10-15 minutes to infuse.
  • Lightly roll the prawns in turmeric powder and season with salt and pepper.
  • When ready to fry, turn up the heat of the chilli, garlic oil frying pan. Once nice and hot, add the prawns and cook for 2 minutes on each until a deep golden colour.
  • Remove from the heat straight away. Remember to save the garlic and chilli from the pan to garnish

Wild Rice:

  • Add to pan of boiling water, around 300 ml Cook for around 12-15 minutes.
Turmeric Chilli King Prawns, Yellow Curry with Spinach & Wild Rice Turmeric Chilli King Prawns, Yellow Curry with Spinach & Wild Rice

Turmeric Chilli King Prawns, Yellow Curry with Spinach & Wild Rice

Serious colours. Serious flavours. We can’t get enough of this dish!

favorite
print
like
Prep 15 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
Yellow Curry
  • 1 White onion, finely diced
  • 4 Garlic cloves, crushed
  • 1 Red chilli, diced and de-seeded
  • 2 cm Piece of fresh grated ginger
  • 2 tbsps Turmeric powder
  • 2 tbsps Mild curry powder
  • 400 ml Light coconut milk
  • 1 Lemongrass stick, halved
  • 50 g Spinach
Turmeric King Prawns
  • 8 King Prawns
  • 2 Garlic cloves, thinly sliced
  • 1 Red chilli, de-seeded and thinly sliced
  • 50 ml Olive oil
  • 2 tsps Turmeric powder
  • 120 g Wild rice

Yellow Curry:

  • To a large frying pan, add the oil and gently heat for a minute. Add the spices, fry for 1 minute and then add the onion, garlic, chilli and lemongrass.
  • Gently fry for around 8-10 minutes until the onions are soft and golden.
  • Add the coconut milk, season with salt and pepper, bring to a simmer and leave on a low heat for around 20 minutes, stirring occasionally.
  • After 20 minutes, remove the lemongrass and blitz in a blender until silky smooth.
  • Return to the pan, turn on a low heat a slowly stir through the spinach until wilted.

Turmeric Chilli King Prawns:

  • Add the oil to a medium frying pan. Add the garlic and chilli and leave on the lowest heat setting for around 10-15 minutes to infuse.
  • Lightly roll the prawns in turmeric powder and season with salt and pepper.
  • When ready to fry, turn up the heat of the chilli, garlic oil frying pan. Once nice and hot, add the prawns and cook for 2 minutes on each until a deep golden colour.
  • Remove from the heat straight away. Remember to save the garlic and chilli from the pan to garnish

Wild Rice:

  • Add to pan of boiling water, around 300 ml Cook for around 12-15 minutes.