Curried Tiger Prawns

    Curried Tiger Prawns


    201 people made this

    Tiger prawns are simmered in a lightly spiced coconut curry sauce to create this wonderful dinner. Serve over hot brown rice.

    Serves: 4 

    • 1 teaspoon canola oil
    • 1/2 cup minced onion
    • 1/2 cup minced red capsicum
    • 1 clove garlic, minced
    • 1 teaspoon ground cumin
    • 3/4 teaspoon ground coriander
    • 1/2 teaspoon curry powder
    • 1/2 cup (125ml) light coconut milk
    • 1 teaspoon sugar
    • 1/4 teaspoon chilli flakes
    • 500g large tiger prawns, peeled and deveined
    • 1 tablespoon cornflour
    • 1 tablespoon water
    • 2 tablespoons chopped fresh coriander

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red capsicum and garlic until vegetables begin to soften, about three minutes.
    2. Season with cumin, coriander and curry powder. Cook for one more minute. Stir in coconut milk, sugar and chilli flakes. Bring to a boil. Reduce heat and simmer uncovered for two minutes.
    3. Stir in prawns, and increase heat to medium-high. Cook and stir until prawns are cooked through, about four minutes.
    4. In a small bowl, combine cornflour with 1 tablespoon water. Stir into prawns mixture, and cook until sauce has thickened, about one minute. Stir in coriander, and remove from heat.

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