Ottolenghi’s Fresh Turmeric and Peppercorn Curry with Prawns and Asparagus
This fragrant curry from Ottolenghi COMFORT is flavoured with coconut and fresh turmeric and packed with plump prawns. Swap the prawns for tofu to make this dish vegetarian.
From the book
Ottolenghi COMFORT
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Introduction
This is everything we want from a curry: bright (from the turmeric), hot and aromatic (from the peppercorns), substantial (from the prawns) and fresh (from the asparagus). The recipe uses a traditional method of cooking Thai curries called ‘cracking’. This is where the spice paste is simmered in coconut cream for so long that it splits and the oil separates out. This then creates a rich base for a deeply flavoured curry. Swap the prawns for chicken or tofu, or make a vegetarian version with your favourite vegetables, omitting the fish sauce. Getting ahead: The relish is best made a day ahead of serving and kept refrigerated. Hold back on the coriander leaves, though, stirring these through just before serving.
Ingredients
| 145ml | coconut cream |
| 1 x 400ml tin of | coconut milk |
| 25g | palm sugar, roughly chopped (or soft light brown sugar) |
| 20ml | fish sauce |
| 500g | asparagus, cut diagonally into 3cm lengths, keeping the tips separate |
| 500g | whole, peeled raw prawns |
| steamed jasmine rice, to serve | |
| For the cucumber and ginger relish: | |
|---|---|
| 125ml | rice (or other white) vinegar |
| 80g | caster sugar |
| ½ (200g) | cucumber, quartered lengthwise, deseeded and thinly sliced |
| 20g | ginger, peeled and julienned |
| 1 | fresh red chilli (or 2 bird's-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways |
| 10g | coriander, stems finely chopped, leaves roughly torn |
| 1 | lime, cut into wedges, to serve |
| salt | |
| For the spice paste: | |
| 5g | dried red chillies (or more, if you like) |
| ½ tsp | whole white peppercorns, toasted and coarsely ground |
| 2 tsp | coriander seeds, toasted and coarsely ground |
| 1–2 (60g) | shallots, roughly chopped |
| 4 | garlic cloves, roughly chopped |
| 20g | coriander stems, roughly chopped |
| 10g | fresh turmeric, peeled and roughly chopped |
| 1 tbsp | coconut cream |
Essential kit
You will need a food processor.
Method
First make the relish. Put the vinegar and sugar, into a small saucepan, along with 60ml of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge.
To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times.
Put the 145ml of coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt. Stir gently, then bring to a simmer. Add the asparagus stalks, cook for 4 minutes, then add the prawns and asparagus tips. Cook for another 3–5 minutes, until the prawns are just cooked through, and serve.
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