PRAWNS CURRY WITH COCONUT MILK RECIPES

Name: Prawn & coconut curry
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8
Cuisine: Indian
Ingredients: 2 onions, sliced; thumb-size piece fresh root ginger, grated; 4 garlic cloves, crushed; 2 tbsp sunflower oil; ½ tsp turmeric; 1 tbsp ground coriander; 400ml can chopped tomatoes in rich juice; 100g creamed coconut, chopped; 1 tbsp mango chutney; 1 green chilli, halved, deseeded and sliced at an angle; 3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained; handful chopped coriander; juice 1 lemon; 1 large green pepper, quartered, deseeded and sliced at an angle

PRAWN & COCONUT CURRY RECIPE | BBC GOOD FOOD

Prawn & coconut curry recipe | BBC Good Food image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories Buffet, Dinner, Main course, Side dish

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 8

Number Of Ingredients 14

Ingredients

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.55 milligram of sodium

PRAWN AND COCONUT CREAM CURRY - FOOD24

Prawn and coconut cream curry - Food24 image

You simply can’t beat a good curry for instant winter warmth.

Provided by Food24

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 tbsp vegetable oil
curry paste see recipe
2 tbsp tomato paste
1/2 cup tomato passata or tinned chopped tomatoes
1/2 tsp sugar
400 g coconut milk
500 - 600 g prawns deveined
1/2 lime juice only
salt to taste
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp brown mustard seeds
2 tbsp vegetable oil
2 shallot diced
1 garlic clove minced
3 cm fresh ginger grated
1 red chilli deseeded and chopped
1.5 tsp garam masala
1/2 tsp turmeric
1/2 tsp chilli powder
1/4 tsp dried chilli flakes
3/4 tsp salt
1 tsp sugar
1/4 cup water
1 tbsp lime juice

Steps:

Start with the paste. In a dry frying pan (no oil added), toast the cumin, coriander and mustard seeds over a medium heat until fragrant and the mustard seeds start to pop. Transfer to a grinder or place in a mortar and pestle and crush until fine and powdery. In the same pan, heat the vegetable oil and sauté the onion until soft and caramelised. This should take about 8 minutes. Add the garlic, ginger and chilli and cook for 2 minutes. Now add in the masala, turmeric, chilli powder, chilli flakes, salt and sugar. Stir through for several minutes. Lastly add the finely ground spices, water and lime juice. Mix to combine.Transfer the paste to a processor and blitz until smooth. If you’ve made double, store half in a sterilised jar and cover the top of the paste with a tablespoon of vegetable oil to retain it’s flavour and freshness. Store in the refrigerator.To make the prawn curry, heat 1 tablespoon vegetable oil in a pan. Add 1 x quantity curry paste, tomato paste, chopped tomatoes and sugar. Bring up to a gentle boil and then add the coconut milk. Simmer uncovered on a medium heat for 10-12 minutes. Add the prawns to the sauce and cook for 3-5 minutes, until cooked through. Add the juice of half a lime and check the seasoning. Serve immediately with your choice of sides.Recipe reprinted with permission of Bibby’s [email protected] receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

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Wish you a wonderful start of the week.

-Savita

From chefdehome.com
Total Time 25 minutes
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