I made this Coconut Prawn Curry last weekend using whatever I had in the cupboard. I had a pack of prawns in the fridge, a tin of coconut milk, and an onion, so I just googled prawn coconut curry and got loads of suggestions.
The best one was for a Quick Coconut Curry from Nadia’s Healthy Kitchen. I kind of followed along with it and it was pretty easy. You can get the recipe from her site so I am just going to tell you what I did. It’s not hard to see what you need to do.
GETTING ALL THE SPICES TOGETHER
Most of the effort in making this dish is measuring out the ingredients, chopping up an onion, and slicing a couple of garlic cloves.
To make it easy lets just use 1tsp of each spice 🙂 So from the top down we have paprika, cumin, and turmeric, mustard seeds, cumin seeds, garam masala and coriander powder.
To the side we have chopped garlic and some chopped parsley
COOKING THE CURRY
Making this curry is really easy, first off slowly cook a chopped up medium onion until it is soft. Then chuck in all of the spices and the garlic. Mix them all up with the onion and cook for a few minutes to let the spices warm up and release their flavours.
Then just chuck in your prawns and the juice of a lime (the original recipe suggested lemon) and stir around a bit more until the prawns start to change colour.
CHUCK IN THE COCONUT MILK
Last step is even easier, you just add a tin of coconut milk and a handful of frozen peas. Plenty of ground black pepper, and a sprinkle of salt.
Then you just let it simmer and reduce a little, then Bob’s your uncle you have a nice bowlful of Prawn Coconut Curry
I put the finished curry into a nice looking bowl. It doesn’t make it taste any better but it looks better in a photo and well a lot more appetising.
I ate this with some noodles, but you could eat it with rice or whatever floats your boat.
I added some chopped parsley on top as I had some in the window, but I reckon Coriander leaves might have been nicer.
I do also like using curry leaves and I think that would add a lot of good flavour to the sauce as well. The smell does linger in the kitchen for a day after but I like that, it inspires me to cook something else spicy
I used lime juice instead of lemon juice. This was purely as I had a bagful ready for a gin and tonic situation 🙂