Low Fodmap Goan Prawn Green Curry

 Time to make: 25-30 minutes

 Difficulty: Easy

 Servings: 2/3 portions

A delicious low FODMAP goan prawn green curry, a fantastic combination of aromatic flavour and sea food! 

It is an aromatic, fragrant and mildly spiced green curry with a hint of tangy tamarind which cuts through the richness of the sauce made with Spinach, Mint, Coriander, Peppers, Mango, Coconut and a hint of Lemon.

This recipe was created using Anila’s Goan Green Curry Stir in Sauce

This recipe was created by Anni's Foodie Bliss which can be found on Instagram @_annipetitecook!

Ingredients

  • 2 tbsp. Coconut Oil
  • 1 tsp. Black Mustard Seeds
  • 6-8 Curry Leaves
  • 4cm piece Fresh Ginger, peeled & grated
  • 1 tbsp. Garlic Infused Oil
  • 1 Green Chilli, deseeded & thinly sliced
  • 2 Spring onions (green part only), dices
  • 1 Red Pepper, diced
  • 150g King Prawns
  • 150g Large Whole Shell-on Raw Prawns
  • 1 Tomato, diced in chunks
  • 1 Anila’s Goan Green Curry Stir in Sauce Jar
  • ¼ cup of Water
  • Large handful Baby Spinach
  • 3 tbsp. Greek yoghurt
  • Salt and ground black pepper, to taste
  • Basmati Rice, cooked to pack instructions, to serve

Method

1)  Season prawns with salt and lemon. Set aside.

2) Heat coconut oil in a large frying pan. Once hot, add mustard seeds and let them sizzle for 30 seconds. Once they pop, add curry leaves. Cook for a minute.

3) Add ginger, garlic infused oil and green chillies, sauté for 1 minute.

4) Stir in spring onions (green parts only) and red pepper, fry for around 2 minutes.

5) Add in prawns, stir well and fry for 3-4 minutes.

6) Add tomatoes, Anila’s Goan Green Curry Stir in Sauce, ¼ cup of water and baby spinach. Cover and cook over a low medium heat for around 2-3 mins, stirring occasionally so they don’t start to stick. Add splash of water to loosen the sauce if necessary.

7) Stir in greek yogurt and mix well. Adjust the seasoning to taste if it needs it.

8)  Remove the pan from the heat, garnish the curry with coriander, chillies, curry leaves and lemon. Serve with basmati rice.