Recipe

Prawn & Coconut Curry

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Prawn & Coconut Curry

Peeled and de-veined prawns sautéed in butter until golden brown and then tossed in a red curry, cocunut and tomato sauce. Yum!




Ingredients to serve 2

  • 1/2 x medium onions– slice finely
  • 2 cloves x garlic – slice finely
  • 1 x fresh chillies – de-seed and slice (optional)
  • 2 tbsp x red curry paste (use to taste)
  • 1 tbsp x tomato paste
  • 2 tsp x vegetable stock granules
  • 200ml x boiling water (for vegetable stock)
  • 1/2 tin x coconut milk – shake and open the tin
  • 250g x peeled and de-veined raw prawns - defrost
  • 1 tbsp x fresh coriander – chop coarsely
  • 1/2 cup x basmati rice
  • 2 knobs x butter
  • 2 tbsp x vegetable oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x medium onions– slice finely
  • 4 cloves x garlic – slice finely
  • 2 x fresh chillies – de-seed and slice (optional)
  • 4 tbsp x red curry paste (use to taste)
  • 2 tbsp x tomato paste
  • 4 tsp x vegetable stock granules
  • 400ml x boiling water (for vegetable stock)
  • 1 tin x coconut milk – shake and open the tin
  • 500g x peeled and de-veined raw prawns - defrost
  • 2 tbsp x fresh coriander – chop coarsely
  • 1 cup x basmati rice
  • 4 knobs x butter
  • 4 tbsp x vegetable oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

First, prepare all ingredients per instructions above. Mix the vegetable stock granules in the boiling water (in a jug/cup/bowl) and stir.

Step 2

Bring a large saucepan of lightly salted water to the boil. (Enough water to easily cover the rice.) Add the rice, and boil for 15 minutes, turning the heat down so that it boils gently. Taste to check that the rice is soft. Once cooked, drain and keep warm in a colander over a saucepan of hot water.

Step 3

Heat the vegetable oil in a large frying pan on medium to high heat. Fry the onion, garlic and half the chilli for 5 minutes or until translucent. Add the curry paste and cook for another minute. Add the tomato paste, stock and coconut milk. Turn the heat down to medium and simmer for 10 minutes.

Step 4

Melt the butter in another pan on medium high heat. Add the prawns and sauté for about 5 minutes until prawns have turned nice and brown. When done, add the prawns to the tomato and coconut mixture and mix gently.

Step 5

To serve, divide the rice between the bowls and top with the prawn curry. Scatter with fresh coriander and the rest of the green chillies (optional).