Recipe: Perfect Prawns coconut curry
Recipe: Perfect Prawns coconut curry Delicious, fresh and tasty.
Prawns coconut curry. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée. This dish has become a dinner staple in my household. Whenever I'm stuck for meal ideas or want something quick and easy, I always turn to this quick prawn coconut curry.
Did you know: Prawns are low-fat source of protein.
It is rich in calcium, potassium and phosphorous and is a good source of Vitamin A and E.
Curry doesn't get easier than this!
You can cook Prawns coconut curry using 11 ingredients and 1 steps. Here is how you cook that.
Ingredients of Prawns coconut curry
-
You need of carrots.
-
It’s of garlic.
-
Prepare of a tea spoon fresh ginger.
-
Prepare of salt.
-
You need of red onions.
-
You need of green papper.
-
Prepare of teaspoon.
-
It’s of carry powder.
-
It’s of banch dhania.
-
It’s of Aromat.
-
It’s of prawns.
A sizzle of chilli and prawns mixed together in a creamy coconut sauce.
Serve with rice and a lime pickle yogurt.
Prawns, curry powder, coconut milk, and a few other pantry staples are all you need.
This Thai Coconut Red Prawn Curry Recipe is full of flavor and highlights the traditional food culture of Thailand in the spices used to make the delicious and the vibrant experience that comes with eating a traditional Thai red curry.
Prawns coconut curry step by step
- On a medium flame,heat oil into a pan.Add onions and fry for about 30 seconds until golden brown.Add ginger,garlic, green pepper,carrots dhania/corriander and stir fry 30 seconds bring the prawns in the pan and mix well add the salt let it cook for 3 minutes.stirring occasionally lower the flame.add thick coconut milk or coconut cream.garnish with fresh dhania,serve worm.thus is fantastic Swahili dishes/india can be serve with boil rice or chapati.
Loaded with the freshest ingredients and sustainable sourced shr Reduce the heat to medium-low and pour in the coconut milk, stirring to combine.
Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently.
With the curry-coconut shrimp it was absolutely delicious!
If I had then it would have been way too thick..
Remove to a plate and set aside.
