Summer curries
Fragrant and fresh recipes for giving curry night a warm-weather makeover.
by Yotam Ottolenghi and Helen Goh
This fresh and zingy curry uses the Thai method of ‘cracking', where spice paste is simmered in coconut cream until the oil separates.
Yotam Ottolenghi and Helen Goh have used this technique to create a rich base for their deeply aromatic prawn dish.
Each serving provides 577 kcal, 26.5g protein, 38.8g carbohydrate (of which 35.7g sugars), 32.7g fat (of which 27g saturates), 7.2g fibre and 1.87g salt.
