Fresh Turmeric Prawn Coconut Curry

A taste of Thai, I miss all the fresh herbs and spices in the market up in Chang Mai Thailand. Everything was so fresh and easily available! I came across fresh turmeric root the other day which I was surprised to see, its not very common around here. I snaped up a few stalks and new exactly what i was going to do with it, CURRY UP AND DONT BE LATE ! ( I have a OPI nail polish called that, love it hahah..)

INGREDIENTS: (Serves 2)

- 1 Can coconut milk

- 12- 15 prawns

- 1 medium Yam

- 1 can Diced water chestnuts

- 1/2 leek

- 1/2 red pepper

- 2 cloves garlic

- 1/2 Red Onion

- 2 TBS Coconut oil

SAUCE:

- 1 stalk lemon grass

- 3 Dried Kiefer lime leaves

- 1 TBS Green Curry Paste

- 1 Inch of fresh turmeric grated

- 1 TSP Fish sauce

- 2 Dried Chili peppers ( more if you like spicy!)

- 1/2 Fresh Squeezed lime

DIRECTIONS:

- Bring a large pot to medium heat and add in olive oil and minced garlic and onions, sauté for a few minutes to bring out the flavours.

- Chop of All vegetables into bite sized pieces

- Add in coconut milk and mix in curry paste well.

- Add harder vegetables like yams and water chest nuts first, then add in prawns and softer veggies last.

- Place remander Sauce ingredients in ( adding a little more or lest to desired taste)

- Lower temperature to simmer and place lid on allowing to cook for an additional 10 minutes.