Serves 2
Preparation time 10 mins
Cooking time 10 mins
Ingredients
1 shallot stem
1 green chilli
1/4 cup coriander
1/2 stem of lemongrass
2 cloves of garlic
Thumb sized piece of galangal
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground coriander
Juice from 1 lime
1 tbsp fish sauce
1 can Ayam premium coconut milk
12 green prawns peeled and deveined but with tails left on
1 brown onion
1 can bamboo shoots
1 tbsp coconut oil
2 zucchinis
Method
- To make the green curry paste place shallot, chilli, coriander, lemongrass, garlic, galangal, cumin, coriander, lime juice, 1/2 tbsp fish sauce and 2 tbsp of coconut milk in a food processor
- Use a vegetable spiraller to make the zucchini spaghetti and set aside in a microwave proof bowl
- Heat oil in large pan and cook the curry paste until fragrant, add the onion and bamboo and stir until the onion is soft
- In the meantime, heat the zucchini in the microwave for about 1-2 mins until al dente
- Pour in the remaining coconut milk and fish sauce and stir until combined then add prawns and cook for a few minutes until the prawn meat turns white and the tails turn orange.
- Serve the prawns on top of zucchini spaghetti and sprinkler with some fresh coriander if desired
