|This curry has a warmth to it but is not overly hot; a great immune supporting & warming meal. It contains plenty of anti-inflammatory ginger, garlic and bio yogurt to help the good bacteria in the gut, prawns which contain lots of zinc, essential to the immune system and antioxidant rich tomatoes.
Serves 4. Preparation time: 5 mins, cooking time: 20mins
|Gently fry the green and red chillis plus their seeds, with the ginger, garlic and shallots in coconut oil in a large frying pan or wok for a couple of minutes. Then bash the lemongrass stalk, double over and tie with string into a small bundle, add to pan. Add the coconut milk, kaffir lime leaves, and fish paste, and simmer gently for 10 minutes. Add the king prawns and simmer until completely pink on both sides. Remove the lemon grass bundle. Finish off by stirring in the yoghurt and chopped fresh tomatoes. Sprinkle with a generous handful of fresh coriander to serve. Serve with brown rice, cooked with 1 tsp of ground or freshly grated turmeric and 4 cardamon pods split open (remove these before serving), steamed purple sprouting broccoli & steamed kale.|