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http://www.lifestylefood.com.au/recipes/5317/king-prawns-in-coconut-curry

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King Prawns in Coconut Curry

Ingredients

Method

  • 1.

    Blend the ginger and garlic together in a food processor to make a fine paste.  Remove and set aside.  Blend the onions to a fine paste with 100ml (3 ½ fl oz) of the oil.

  • 2.

    Season the prawns with ½ tsp each of the turmeric and salt.  Heat 2 tbsp of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.

  • 3.

    Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves. Sauté over a moderate heat for 10 minutes or until light brown, stirring occasionally. Mix together the cumin, remaining tumeric,

  • 4.

    Ginger-garlic paste and 150ml (5fl oz) water, then add to the onions. 

  • 5.

    Reduce the heat to low and cook for a further 5-8 minutes, stirring regularly.  Stir in the remaining salt, the green chillies and prawns and cook for 2-3 minutes.

  • 6.

    Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary. Correct the seasoning with salt and sugar, sprinkle over the cardamom powder and stir in the ghee. Serve immediately, with steamed rice.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with King Prawns in Coconut Curry.

 
 

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