Thursday 10 April 2008

Creamy Prawn Curry

No pictures I am afraid - was gobbled before I had the chance!

Nicely spiced

Serves 2
Easy

12 raw king prawns
2 tsp red curry paste
1 carton coconut cream
1 small onion
1 clove garlic
1/2 inch piece ginger roughly chopped
1 large red chilli (deseeded)
appx 300ml light chicken stock
1 lime, juiced
1 tbsp sunflower oil
1 stick lemongrass, bashed
Black pepper to taste

1) Place the stock, lemongrass, chilli, juice of the lim and roughly chopped ginger in a pan, bring to the boil and reduce to a gentle simmer to infuse

2) Dice the onion and garlic, heat the oil in a wok or similar shaped pan, and add the onion, garlic and chili paste, fry for about 5 minutes or until softened but not coloured

3) Gently stir in the coconut cream and after about a minute carefully strain the stock into the pan and mix well, add the prawns for 2 minutes or until pink and serve immediately with rice

2 comments:

  1. As you know I´m experimenting with prawns so I made this the other night(I adapted your recipe a little). It was delicious...it´s now become one of my fav curries!

    ReplyDelete
  2. Glad to hear you are experimenting with prawns Tracey and enjoyed the curry! Its also good with fresh coriander added in too :)

    This is one of the staples in our house as so quick and tasty :)

    ReplyDelete

Thanks for stopping by my kitchen! I love to hear your thoughts and comments on my recipes!

Anne

01 09 10