Native of the Peruvian Andes, Aji Amarillo is one of the most important ingredients in Peruvian cuisine. Aji Amarillo has a vibrant and bright yellow-orange color with a thick flesh and a well balanced heat and fruity flavor with hints of mango and passionfruit. It’s mild to medium spice level makes it perfect for this recipe.
Curries are fun to make from scratch as they are a labor of love. This South-East inspired one-pot meal is flavorful, light, and good for you, making it a great addition to your weekly menu.
In a saute pan over medium heat toast aji Amarillo, coriander, and cumin seeds for 3 to 4 minutes or until fragrant, remove and set aside.
n the same pan, heat up 3 tbsp of Coconut Oil over medium heat, add yellow onions and cook until translucent, stirring to prevent burning. Add ginger, garlic and keep stirring until caramelized. Set aside.
transfer the toasted Aji Amarillo pods and spices to a food processor (or a blender), add the caramelized onions and turmeric, process until smooth adding water to form a curry paste.
Heat the other 3 tbsp of coconut oil in a pan over medium heat, add the “Aji Amarillo curry paste” and cook it for 5 minutes or until the oil separates from the paste.
Add the serrano chiles, prawns, tomatoes and coconut milk to the pan and simmer uncovered for 10 to 15 minutes or until the oil separates from the curry. Adjust seasoning with salt, sugar and lime juice before serving. Serve with lime wedges and cilantro sprigs.
