Coconut Prawn (Shrimp) Curry

Submitted by JustJanS

"A quick easy curry our son cooked for us"

 

• Ready In: 32mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 tablespoon vegetable oil
• 1⁄2 teaspoon black mustard seeds
• 6 fresh curry leaves
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 large tomatoes, chopped (tinned is OK)
• 1 -2 red chile
• 1 teaspoon turmeric
• 2 teaspoons garam masala
• 1 (400 ml) can coconut milk (unsweetened)
• 1 kg large raw shrimp (shrimp)
• 1⁄4 cup chopped fresh coriander

directions

1. Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
2. Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
3. Add the masala and fry another half minute.
4. Gradually add the cocnut milk and bring to a simmer.
5. Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
6. Season to taste with salt, serve in bowls with the coriander sprinkled over.

Reviews

[Bongo 77]

Excellent curry. I put chicken in too. Very nice, very easy and I had all ingredients except curry leaves.

 

[Karen Elizabeth]

Extremely good, enjoyed this for supper last night and cleverly made enough so that I could have it for lunch today! Easily prepared ... I used the tinned tomato option, its spicy but pleasantly so, my son enjoyed it and he is not a great curry lover. I prepared this while the rice cooked, everything came together perfectly, I had an excellent supper on the table within a half hour, what a pleasure. Thanks, Jan, for an excellent recipe!