Coconut Prawn Curry

    Coconut Prawn Curry

    13saves
    50min


    20 people made this

    This is a lovely fragrant curry containing prawns, capsicum, onion and coconut cream. You can make it spicier if you like - this is fairly mild.

    Ingredients
    Serves: 4 

    • 220g peeled and cooked prawns
    • 1 tablespoon vegetable oil
    • 3 cloves garlic, crushed
    • 2 teaspoons grated fresh ginger
    • 2 medium onions, peeled and chopped
    • 1 tablespoon medium curry paste or powder
    • 350ml fish or chicken stock
    • 60g creamed coconut
    • 3 tomatoes, peeled and roughly chopped
    • 1 red capsicum
    • 3 tablespoons chopped fresh coriander
    • salt and pepper to taste

    Directions
    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Coat a hot frying pan with a little oil and fry the garlic, ginger and onion until onion has wilted. Season with curry paste or powder, and fry for a further minute or two.
    2. Chop half of the red capsicum finely. Add to the frying pan along with the tomatoes, and cook until tomatoes have totally broken down. Stir in the stock and creamed coconut and return to a boil. Taste and adjust seasoning if required and continue to simmer until sauce is slightly thickened.
    3. Chop the remaining onion into large chunks and chop the second half of the red capsicum into strips. Fry these very briefly in a separate frypan (1-2 minutes only).
    4. Add the onion mix to the main frypan and bring to the boil again. Turn off heat immediately and add the prawns.
    5. Serve over rice and garnish with chopped fresh coriander.

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    Reviews (1)

    JemmaAtkinson
    1

    Great dish! Accidentally used coconut milk instead of cream and still went amazingly. I used green curry paste. I found that this amount really only served two or three if the portions were small. - 24 Apr 2014

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