Saffron and coconut prawns

Make this vibrant, aromatic saffron and coconut prawn curry recipe for dinner tonight.
Coconut prawns recipe with saffron curryJames Moffatt

The earthiness of the saffron pairs perfectly with the creamy texture of coconut milk in this coconut prawn curry to create a delightfully aromatic dinner recipe.




1.Preheat oven to 180˚C fan-forced and grease and line a large oven tray with baking paper. Place pumpkin on tray, drizzle with oil and season. Bake until golden and cooked (35-40 minutes).
2.Meanwhile, for paste, place ingredients in a food processor and process.
3.Heat oil in a large heavy-based saucepan. Add onion and chillies and cook, stirring occasionally, until onion begins to brown (5-6 minutes). Add paste and cook, stirring continuously, until fragrant (3 minutes). Add saffron, two-thirds tomato, coconut milk and coriander root with 2 cups water; bring to the boil and stir to combine. Reduce heat to low, cover with lid ajar, and simmer until reduced by one-quarter (20-25minutes); add lime juice, season to taste and stir to combine.
4.Remove lid, add prawns and cook, stirring occasionally, until prawns are just cooked (4-5 minutes). Divide pumpkin among serving bowls and spoon over curry with prawns. Scatter with curry leaves, remaining tomato and charred red chillies. Serve with flatbread.

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