Quick and delicious – this Coconut Prawn Curry is one of my all time favourite dish. It is healthy, high on protein and packed with important nutrients. And the flavours … the flavours are out of this world! May be because it has coconut in it and I love coconut!
Coconut has been popular not only in the tropical regions, but all over the world for over 4,500 years. This fruit has plenty to offer to keep you coming back for more. However, if you are still not convinced, I’m going to list below some (but not limited to) health benefits:
Good Fats
Skin Health
Keeps You Hydrated
Healthy Teeth And Bones
Weight Loss
Reduces The Risk Of Heart DiseasesÂ
There are many recipes out there and many ways how to cook with coconut and I am sure you won’t get bored.Â
This simple creamy prawn curry recipe has a rich coconut sauce with plenty of spices. It’s so quick to make and it can be served with rice and/or naan for a lunch or dinner.Â
The Recipe
Wash the rice. Put it n a medium saucepan and add a pinch of salt, black pepper and 2 tablespoons coconut cream. Cover and reduce the heat to low. Leave it to simmer for 30 minutes until the water is absorbed.
In a large pan, heat the oil over medium heat and add the copped onions. Stir continuously until the onions become soft and translucent. Add the tomatoes and bell peppers and continue stirring for another 3-4 minutes, then add the garlic and the chilli. Sprinkle the salt, all the seasoning over, 3 tbsp coconut cream and stir frequently for 5-6 minutes. Add the prawns and pour in enough water to cover them. Cover the pan and leave it to simmer for 15 minutes. Garnish with cucumbers and chopped parsley (optional) and serve hot with rice.
“Nothing warms my heart more than a big bowl of curry.”
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Coconut Prawn Curry
Ingredients
- 150 g Cooked king prawns
- 400 g Jasmine rice
- 2 Garlic cloves (chopped)
- 2 Tomatoes (chopped)
- 1 Onion (chopped)
- 1 Small chilli (chopped)
- ½ Bell pepper (chopped)
- 5 tbsp Coconut cream
- 3 tbsp Olive oil (extra virgin preferable but not optional)
- 1 tsp Salt
- 1 tsp Mixed herbs (basil, oregano, thyme)
- 1 tsp Caribbean everyday seasoning (Dunn's River – you can buy in any supermarket)
- ½ tsp Black pepper
- ½ tsp Red curry powder
Instructions
- Wash the rice. Put it n a medium saucepan and add a pinch of salt, black pepper and 2 tablespoons coconut cream. Cover and reduce the heat to low. Leave it to simmer for 30 minutes until the water is absorbed.
- In a large pan, heat the oil over medium heat and add the copped onions. Stir continuously until the onions become soft and translucent.
- Add the tomatoes and bell peppers and continue stirring for another 3-4 minutes, then add the garlic and the chilli.
- Sprinkle the salt, all the seasoning over, 3 tbsp coconut cream and stir frequently for 5-6 minutes.
- Add the prawns and pour in enough water to cover them. Cover the pan and leave it to simmer for 15 minutes.
- Garnish with cucumbers and chopped parsley (optional) and serve hot with rice.
- Bon Appetit!