Island prawn curry

serves 6

  • 10 ml sunflower oil
  • 1 can (400 ml) coconut milk
  • 1 stick of lemon grass
  • 2 ml sugar
  • 5 ml fish sauce
  • 2 lime leaves
  • 1 kg prawns, cleaned
  • 250 ml coconut cream
  • juice of half a lemon
  • salt to taste

Chilli paste

  • 4 – 6 red chillis, seeds removed, finely chopped
  • 6 shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 3 ml turmeric

First make the paste: Crush chillis, shallots, garlic and turmeric in a mortar and pestle or food processor to form a paste. Heat sunflower oil in a pot and add the paste. Cook for a few seconds and add coconut milk. Bring to the boil. Crush lemon grass with the back of a knife and add to mixture. Cook for a few minutes and add sugar, fish sauce and lime leaves. Add prawns and cook for 5 minutes. When they turn pink, they’re done. Add coconut cream, lemon juice and salt. Serve with basmati rice and mango salsa.


  • 1 mango, cubed
  • 1 red chilli, cut into rings
  • 1 green chilli, cut into rings

Mix mango and chilli rings well.

If you don’t have a mortar and pestle or a food processor, you can simply chop everything for the paste extremely finely using a knife.

To drink
A slightly dry chenin blanc, like Boland Kelder’s version.