Recipe by MarraMamba
Mike Robinson's African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make
Top Review by Baby Kato
I loved the curry it was just wonderful...spicy, tart, tangy and delicious. My dh didn't like the rice, otherwise I would have given 5*'s for this tasty dish. It was very quick and easy to make and I will definitely make again, but serve on jasmine rice...to please my picky dh...Thanks for sharing Marra.
- 400 g basmati rice, washed
- 6 limes, juice of
- 3 tablespoons coriander, finely chopped, stalks and leaves separated
- 600 ml coconut milk
- salt & freshly ground black pepper
- 8 large king prawns, peeled and de-veined
- 1 tablespoon vegetable oil
- 1 stalk lemongrass
- 2 1⁄2 cm fresh gingerroot, chopped
- 2 large garlic cloves, crushed
- 2 shallots, finely chopped
- 2 red chilies, chopped
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 2 plum tomatoes, seeded and finely chopped
Directions See How It's Made
- Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
- Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
- Toss the prawns with the remaining lime juice and set aside to marinate briefly.
- Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
- Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
- Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
- Serve the prawns with the coriander rice, garnished with the coriander leaves.