There’s something beautifully familiar about a Le Creuset casserole bubbling away on the stove. When two of my very best friends gave me my first ever cast-iron casserole, they called it ‘the heart of the household’ and they couldn’t be more right. If the kitchen is filled with the smell of a delicious something cooking away, it’s impossible not to feel completely relaxed and at home.

This winter warmer is perfect for the cooler months, and can be cooked in either the shallow or deep casserole. Or even the skillet. The most important thing for me is to cook with cast iron—it heats evenly and cooks perfectly.

Bonus points if you serve this dish in the Nature’s Kitchen kale colourway to complement the mountain of herbs that I can’t help but pile on everything!

Created for Le Creuset, using their new Nature’s Kitchen collection.

Serves 4.


24 large prawns, shelled and deveined, with tails

2 tb coconut oil, melted

8 golden shallots, peeled and roughly chopped

4 garlic cloves, crushed

2 tb finely grated ginger

2 coriander roots, finely sliced

1 lemongrass stalk, white portion finely chopped

2 long red chillies, stems removed

2 tsp ground turmeric

1 tsp tamarind paste

12 curry leaves

400ml coconut cream

½ cup shredded coconut, unsweetened

1 cucumber, seeds removed and cut into ribbons

1 lime, cut into quarters

large handful each fresh coriander, mint, and Thai basil

sea salt and black pepper, to taste



1)    Combine the shallots, ginger, garlic, coriander root, lemongrass, and chillies in a food processor along with one tablespoon of melted coconut oil, and process until it forms a thick paste.

2)    Add the remaining oil to your Le Creuset casserole (or round skillet) over a medium heat. Allow to get nice and hot before adding the curry leaves and frying for 30-40 seconds, or until they get crispy. Remove them with tongs, and place on paper towel to drain.

3)    Pour in the paste and cook for 5-6 minutes, stirring continuously, until nice and fragrant. Add the turmeric and tamarind paste, and cook for a further minute.

4)    Add your coconut cream, stir well, and bring to a simmer.

5)    Place your prawns and half the curry leaves into the dish, and cook for 3-4 minutes or until prawns are cooked through.

6)    Serve over wild or long-grain rice with plenty of shredded coconut, cucumber, fresh herbs, and the remaining fried curry leaves. Squeeze a lime quarter over the top and season to taste before you dig in.

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