Coriander Coconut Curry

Inspired by Thai and Indian flavours, this curry is a perfect gateway for a light and fresh meal.

My love for coriander is never ending. It’s the scent that reminds me of home. Coriander or cilantro is an ever present herb across numerous Asian and South American cuisines. And it is so versatile! Not only are its leaves an all time favourite garnish, but its stems and roots used in curries and marinades give birth to a wonderful earthy flavour and aroma. So with all the love from my heart for this humble herb, here’s another ode to coriander!

Beautifully aromatic coriander curry paste, silky coconut broth and flavourful, succulent prawns, served with some rice noodles and topped with fresh vegetables and condiments. This bowl of deliciousness is sure to remind you of the feeling of home.

Ingredients:

Curry Paste:
  • A generous handful of fresh coriander
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1+½ inch piece of ginger
  • 5-6 garlic cloves
  • 2 green chillies*
  • 1 tsp sea salt
  • 4 tbsp coconut, freshly grated
​For the curry:
  • 3-4 tbsp flavourless oil, for frying
  • 10-12 prawns, shelled and deveined
  • Prawn shells
  • 1 stalk lemongrass root/leaves*
  • 1 tbsp fish sauce*
  • 1 tbsp jaggery/ palm sugar
  • 3 cups coconut milk
  • 1 tbsp corn starch + 2 tbsp water*

Accompaniments & Garnishes:

  • Rice noodles/ Steamed rice
  • Vegetables of your choice, boiled and blanched
  • (Carrots, green beans, broccoli, peas, etc.)
  • Bell peppers, thinly sliced
  • Basil leaves
  • Coriander leaves
  • Fried onion

Process:

  1. Add all the ingredients of the curry paste into a mixer/ food processor and grind to a fine paste. Refrigerate until needed.
  2. Shell and devein the prawns; set them aside.
  3. Fry the prawn shells in oil till they change colour and release all their juices.
  4. Discard the fried shells, leaving behind the fragrant oil.
  5. Add in the prepared curry paste and let it cook for about 5 minutes until the oil begins to separate.
  6. Add in jaggery and lemongrass and mix well.
  7. Turn the heat down to low and pour in coconut milk and stir.
  8. Add fish sauce to adjust the seasoning and bring the curry to a boil on medium-high.
  9. Then let it simmer for about 10 minutes on low heat.
  10. Increase the heat once again, and ddd in corn starch slurry as required to thicken the curry.
  11. Before serving, add in the prawns and simmer for 2 minutes, then turn off the heat and serve.
​Assembly
  1. Portion cooked rice noodles or steamed rice in a bowl and pour over the coriander coconut curry using a ladle.
  2. Top the with your choice of accompaniments and serve hot!
*Notes:
  • I preferred to make my curry mildly spicy, but you can add in more green chillies to make it more spicy.
  • Most curry recipes add the lemongrass in the curry paste itself, but as I wanted a subtle flavour from the lemongrass, so I added it whole into the curry and removed it after cooking.
  • Thai cuisine uses fish sauce as a replacement for salt. It also gives an umami flavour. If you do not wish to use fish sauce you can simply use salt to taste instead.
  • Although coconut milk has a thick consistency, I find it thin for coating noodles. So, I prefer to add a little corn starch mixed with water to thicken my curry a bit more. Do remember to bring the curry to a boil to activate the starch. 
  • As with every dish, there are possibilities for infinite variations! You could use chicken instead of prawns or just vegetables for a greener option. A golden fried egg, crispy fried garlic, fresh sprouts, spring onions, roasted cashews or peanuts form an amazing array of accompaniments to choose from.

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