Mild Yellow Curry Paste for Seafood and Chicken
Curry paste
1 tbs vegetable oil
3 shallots finely chopped
3 cloves garlic crushed
1/2 tbs turmeric
1 tbs ginger paste
1-1/2 tbs lemongrass paste
1 tsp curry powder
Curry sauce
1 large red chilli finely sliced
330ml coconut milk
1/3 cup low fat cream
water if needed
5 kaffir lime leaves thinly sliced
1 tbs fish sauce
1 tbs lime juice
1 tsp palm sugar
24 deveined prawns
Nuts & Bolts
1. To make curry paste, process all ingredients in a food processor to form a paste.
2. In a medium size pot on medium heat add oil, add paste mixture, stir and cook for 3 minute or until soft and fragrant.
3. Add coconut milk, chilli and kaffir lime leaves and stir. Simmer on low for 10-15 minutes. Stir in lime juice, fish sauce and palm sugar. Add prawns and cook for 5 minutes, or until cooked. ( If mixture is too thick add water to get to your own consistency).
Calories per serving : 424
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.