Milk Coconut Prawn Curry
(1)
1 hour
This curry is mild enough for everyone to enjoy, which makes it a great choice when introducing children to spicy foods for the first time.
Zoë Harpham
5 people made this
Ingredients
Serves: 4
- 200g small, even-sized waxy potatoes, scrubbed
- salt and freshly ground black pepper
- 1 1/2 tablespoons vegetable oil
- 1 onion, sliced
- 3 garlic cloves, finely chopped
- 2 tablespoons mild curry paste
- 140ml tin coconut cream
- 1 cup tinned chopped tomatoes
- 200g carrots, peeled and sliced
- 200g cauliflower, cut into bite-sized florets
- 200ml vegetable stock
- 200g green beans, cut into short lengths
- 200g raw peeled prawns, thawed and drained if bought frozen
- 2 tablespoons chopped fresh coriander leaves
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes. Drain and set aside.
- Meanwhile, heat the oil in a large heavy-based saucepan, add the onion and fry gently for 5 minutes, stirring occasionally. Add the garlic and curry paste and cook for a further 2 minutes, stirring all the time.
- Stir in the coconut cream, then add the tomatoes. Simmer uncovered for 2–3 minutes until the mixture resembles a fairly thick paste.
- Add the carrots, cauliflower florets and stock, bring to the boil, then cover and simmer for 15 minutes. Add the beans and potatoes and cook for a further 8 minutes.
- Stir in the prawns and simmer for 2–3 minutes, or until they turn pink. Season to taste, stir in the chopped coriander and serve straight away.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (2)
2
This was a big hit with my family. I stuck with the recipe for the sauce but just added any vegetables that I had on hand. Will cook this one again. - 16 Nov 2009
1
Something else. Next time I will use a little less curry. A little bit hot for my family's taste - 15 Nov 2009
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