A fusion prawn curry that’s perfect for both pasta and rice!

This curry is perfect with pasta, a good linguine would work so well, but it’s also great with sticky rice scooped into a bowl and enjoyed piping hot! It’s so comforting and delicious and creamy, we loved it!
Fusion style prawn curry by @fehmz
1 big spoon ghee (or a slosh of neutral oil)
Lemongrass chopped (sub 1 tsp lemongrass paste)
1 tsp finely sliced ginger
2 cloves garlic, crushed
One-third cup fried onions, crushed (got mine from @_tastebudfantasies )
2-3 chopped spring onions (reserving the ends for garnish)
300-400g peeled prawn tails
1 tblsp mayonnaise
340-400ml coconut cream
2 green chilli
Salt, to taste
One pinch crushed cumin
2 thai lime leaves (also known as kefir lime)
Chopped coriander (optional)
Add your ghee, lemongrass, spring onion, crushed fried onions, garlic, chilli, cumin and ginger to a pan, put it on high heat and let the flavours release.
Add in your prawns to sear. Add the rest of the ingredients as well as salt to taste.
Cook until done.
Garnish with spring onions and coriander.
Serve with lemon wedges.
It’s great with linguine pasta, or a lemon coconut rice.
Boil jasmine rice as normal with a sub some water with 1 tin coconut milk and the zest of one lemon.
Enjoy!
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