Organic Kefir Prawn Curry
Course: MainDifficulty: EasyServes
4
Preparation
15
minutesCooking Time
22
minutesAdd a healthy, delicious probiotic boost to your curry with Babushka’s Kefir. Packed full of nutrients and good bacteria that improves your gut health.
Ingredients
1 ½ cup 1 ½ (375ml) Babushka’s Organic Natural Kefir
2 Tbsp 2 vegetable or canola oil
½ cup ½ korma curry paste
2 2 brown onions, halved, thinly sliced
¼ cup ¼ flaked coconut
2 cup 2 (500ml) chicken or fish stock
1 cup 1 (250ml) tomato passata
1 bunch 1 broccolini, halved lengthways if thick
1 Tbsp 1 coconut or brown sugar
1 Tbsp 1 lemon juice
flaked coconut, toasted (to serve)
red chilli, sliced (to serve)
coriander (to serve)
warmed naan or basmati rice (to serve)
Method
- Combine 1 tablespoon oil and 1 tablespoon of the curry paste in a bowl. Add the prawns, stir to coat.
- Heat a large heavy base pan or wok on medium-high heat. Add the prawns, cook, stirring often for 1-2 minutes until they start to change colour. Remove to a bowl, cover to keep warm.
- Reduce the heat to medium, add the remaining oil. Add the onions, cook, stirring 5 minutes until soft. Add the remaining curry paste, cook, stirring 2-3 minutes until aromatic. Stir in the coconut, stock and passata. Bring to simmer, simmer 10 minutes until the sauce reduces slightly.
- Stir in 1¼ cups of the Kefir and the broccolini, cook 2-3 minutes until the broccolini is bright green. Stir in the prawns, heat for 2 minutes until warmed through.
- Remove from the heat, taste the sauce, if it needs sweetness add the sugar, if it needs sourness and lemon.
- Scatter over the coconut, chilli and coriander. Drizzle over the remaining ¼ cup Kefir. Serve with naan or rice.
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