Coconut Prawn Curry
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.
Servings: 4
Calories: 285kcal
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!
Nutrition
Calories: 285kcal
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