Creamy Prawn Curry
Prawns and creamed coconut simmered on the stove and spiced with turmeric and cinnamon for a South Asian curry.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- medium
- 1
Peel and devein the prawns, leaving the tails intact. Put them in a bowl, add the lemon juice, then toss together and leave the for 10 minutes.
- 2
Rinse the prawns under running cold water and pad dry with paper towels. Heat the oil in a heavy based frying pan and fry the onion until lightly browned.
- 3
Add the turmeric, cinnamon, cloves cardamom, bay leaves, ginger and garlic, and fry for 1 minute.
- 4
Add the chili powder, creamed coconut or coconut milk, and salt, to taste, and simmer for 2 minutes.
- 5
Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
