Coconut Prawn Curry

Coconut Prawn Curry

Ingredients:

  • 500g King prawns, peeled and deveined
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 1 tbsp minced garlic
  • 2 tsp minced ginger
  • 1 ½ tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 tsp curry powder
  • 400g crushed tomatoes
  • 1 tsp red chilli powder
  • Salt, to taste
  • 1 ½ tsp brown sugar
  • 400ml coconut milk
  • 1 tbsp vegetable oil
  • Fresh coriander leaves, for garnish
  • Cooked jasmine rice, for serving

Instructions:

  1. Cook the Aromatics: Heat the butter in a large pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes.
  2. Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
  3. Add Spices: Add the garam masala, ground cumin, and curry powder. Cook for 1-2 minutes, stirring frequently to toast the spices and release their aromas.
  4. Tomatoes and Simmer: Add the crushed tomatoes and red chilli powder. Stir to combine, then bring the mixture to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.
  5. Season and Add Coconut Milk: Stir in the brown sugar, salt to taste, and coconut milk. Mix well and let the sauce simmer for another 5 minutes.
  6. Cook the Prawns: In a separate pan, heat the vegetable oil over medium heat. Add the King prawns and cook for 3-4 minutes until they turn pink and are cooked through. Then, add the prawns to the curry sauce and stir to coat them evenly.
  7. Final Simmer: Let the curry simmer for an additional 2-3 minutes to allow the flavours to meld together.
  8. Serve: Garnish with fresh coriander leaves and serve the curry hot over cooked jasmine rice.
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