I’ve been looking for recipes for my homegrown turmeric, most recipes seem to use it alongside coconut milk, so who am I to argue
I fell in love with this recipe – only 2 main flavours lemongrass and galangal. Clear and clean. Simple!
You don’t have to use fresh turmeric for this recipe, but it was fun to do so.This dish also calls for fresh galangal (one of my gardening no-shows), but you can always use ginger instead, the amount of chillies used is entirely up to you and your taste buds, but I enjoyed the kick the chillies gave this creamy Malaysian / Indonesian style dish.
Prawns in Coconut Milk with fresh Turmeric
- 2 red chillies
- Small piece of galangal, peeled and roughly chopped
- 1 lemongrass, tidied and roughly chopped
- 1 piece of fresh turmeric peeled and chopped or 1/2 tsp of turmeric powder
- Lemon juice
- 1 courgette or a green pepper cut into chunks
- 1/2 can of coconut milk
- 250g prawns
- Salt for seasoning
- Put the chillies, glangal, lemongrass and fresh turmeric into a food processor with a few tablespoons of water and mix to a smooth paste. Add a squeeze of lemon juice at the end.
- Put the paste into a pan and simmer it for 2 minutes.
- Stir in the coconut milk. Taste it to see if you need to add salt or a dash of soy sauce
- Add the courgette or pepper and continue to cook for a few minutes.
- Stir in the prawns, and cook for a few minutes.
I found the recipe onliine,(I made a few alterations).
The building in the photos is Marine Court, is a splendid Art Deco building on the seafront, built in 1938 and was designed with Cunard’s Queen Mary in mind, with balconies imitating the promenade decks onboard the cruise liner. All aboard!