Thai Style Tiger Prawn Curry
photo by Vic Krishnan Kannan
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 200 g tiger shrimp
- 200 g button mushrooms
- 200 g pineapple
- 200 g onions
- 200 g cherry tomatoes
- 200 g capsicums
- 330 ml coconut milk
- 20 g almonds
- 8 dried red chilies
- 1 lemon
- 1 teaspoon turmeric powder
- 10 g table salt
- 4 garlic cloves
- 1 piece ginger
- 2 tablespoons oil
- 1 tablespoon of melted butter
directions
- 1) Overnight, soak the almonds so that the skin will come off easily the next day.
- 2) Clean and cut the mushrooms, pineapple, onion, cherry tomatoes and capsicum and set aside.
- 3) Devein the prawns.
- 4) Remove the skin of the almond and grind it along with the dry chillies, garlic and ginger to form a smooth paste.
- 5) Grate the zest from the lemon.
- 6) Add the oil to the pan and saute the cut vegetables on high fire and toss in a pinch of salt.
- 7) Add the paste made of almonds, chillies, garlic and ginger.
- 8) Add turmeric powder.
- 9) When the vegetables soften, add the coconut milk.
- 10) When the coconut milk starts boiling, add the lemon zest.
- 11) In a separate pan, melt the butter, add the peeled prawn, add a pinch of salt and toss until it turns pink.
- 12) Once the prawns are cooked, add it to the wok with the rest of the stuff.
- 13) Let it simmer for a few minutes under low fire, add the remaining salt.
- 14) Taste the gravy and add more salt if required.
- 15) Serve with steamed rice and popodums.
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