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Bobs Farm NSW 2316 3339 Nelson Bay Rd
0402676019 hello@realfoodculture.com.au

GLUTEN FREE, DAIRY FREE, EGG FREE, GRAIN FREE, PALEO, LCHF,  VEGAN

Serves: 4-6

Total Cooking Time: 35min

Storage: Store in fridge for up to 3 days, or freeze for up to 6 months.

Curry Base Ingredients

  • 10g or 1 Tbs of coconut oil
  • 125g or 1 large brown onion
  • 10g or 2 garlic cloves
  • 400ml coconut cream
  • 80g or a heaped ¼ cup raw cashews
  • 5g of fresh turmeric sliced into coins (1 teaspoon powder as a substitute)
  • 40g or 4 peels of orange skin
  • 25g or 4 peels of lime skin
  • 50g or juice from 1 large orange
  • 20g or juice from 1 lime
  • 2 Tbs of coconut aminos or tamari sauce
  • 1 Tbs fish sauce
  • 2tsp mild curry powder
  • ½ tsp sea salt
  • ½ tsp chili flakes (optional)

Suggested Accompaniments per person

  • Wedge of lime
  • 100g of steamed carrots
  • 80g of steamed sugar snap peas
  • 50g red capsicum
  • 100g protein such as wild caught Australian prawn meat or  organic free range chicken (omit for vegan)
  • ½ cup of cooked cauliflower rice, optional

Conventional method

  • Heat coconut oil in a saucepan and add finely chopped onion and garlic and sauté for 3-4 minutes. Add all other ingredients to the pan.
  • Stir through to combine and bring to the boil.
  • Cover and simmer for 20 minutes.
  • Remove orange and lime peel. Transfer the contents to a blender and process until smooth.
  • Whilst the curry sauce is cooking prepare suggested accompaniments by steaming vegetables, cauliflower rice and pan frying prawns.
  • Combine curry sauce with accompaniments and serve

Thermomix method

  • Chop onion and garlic speed 5 / 6sec
  • Scrape down sides
  • Add coconut oil and sauté 100 degrees / speed 2 / 1min 30sec
  • Add all other ingredients to the mixing bowl and close lid
  • Arrange prawns in to the deep base of the varoma, and vegetables onto the top tray.
  • Cook on steaming temperature/ reverse speed 2 / 20mins
  • Remove varoma and set aside
  • Remove orange and lime peel from mixing bowl
  • Blend speed 9 / 1 minute
  • Combine curry sauce with accompaniments and serve
    • Note; rice / cauliflower rice to be cooked separately