The earthiness of the saffron pairs perfectly with the creamy texture of coconut milk in this coconut prawn curry to create a delightfully aromatic dinner recipe.
Saffron and coconut prawns
Make this vibrant, aromatic saffron and coconut prawn curry recipe for dinner tonight.
- 15 mins preparation
- 40 mins cooking
- Serves 6
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Ingredients
- 1.2 kg small Kent pumpkin, cut into 4cm wedges
- 2 tbsp coconut oil, melted, plus extra for drizzling
- 1 brown onion, thinly sliced
- 5 small green chillies, bruised
- ½ tsp saffron threads
- 3 tomatoes (220gm each), finely chopped
- 2 400gm cans coconut milk
- 4 coriander roots, bruised
- Juice of 2 limes
- 30 large king prawns, peeled, deveined, heads removed and tails intact
- Fried curry leaves, to serve
- Charred small red chillies, to serve
- Flatbreads, to serve
Paste
- 4 garlic cloves
- 40 gm ginger (5cm piece), chopped
- 1 tbsp yellow mustard seeds, toasted
- 1 tbsp cumin seeds
- 2 tsp chilli, ground
- 1 tsp ground turmeric
Method
- 1Preheat oven to 180˚C fan-forced and grease and line a large oven tray with baking paper. Place pumpkin on tray, drizzle with oil and season. Bake until golden and cooked (35-40 minutes).
- 2Meanwhile, for paste, place ingredients in a food processor and process.
- 3Heat oil in a large heavy-based saucepan. Add onion and chillies and cook, stirring occasionally, until onion begins to brown (5-6 minutes). Add paste and cook, stirring continuously, until fragrant (3 minutes). Add saffron, two-thirds tomato, coconut milk and coriander root with 2 cups water; bring to the boil and stir to combine. Reduce heat to low, cover with lid ajar, and simmer until reduced by one-quarter (20-25minutes); add lime juice, season to taste and stir to combine.
- 4Remove lid, add prawns and cook, stirring occasionally, until prawns are just cooked (4-5 minutes). Divide pumpkin among serving bowls and spoon over curry with prawns. Scatter with curry leaves, remaining tomato and charred red chillies. Serve with flatbread.
