Summer prawn curry | Women's Weekly Food

Ingredients

• 1 kilogram uncooked king prawns
• 1/4 cup (60ml) vegetable oil
• 1 stick fresh lemon grass, white part only, chopped finely
• 2 medium (340g) red onions, sliced thinly
• 1 clove garlic, crushed
• 1 teaspoon ground turmeric
• 1 medium (200g) green capsicum, chopped
• 1/2 cup (40g) shredded coconut
• 2 tablespoons tamarind purée
• 2 teaspoons finely grated fresh ginger
• 1 cup (250ml) water
• 1 cup loosely packed fresh coriander leaves
• 1/2 cup loosely packed fresh mint leaves
• 4 fresh long green chillies, seeded, chopped coarsely
• 2 tablespoons lime juice
• 2 tablespoons water, extra
• 1 tablespoon fish sauce
• steamed basmati rice, pappadams, to serve