Ingredients with Measurements:
- 1 lb. large prawns, peeled and deveined
- 1 can (14 oz.) coconut milk
- 1 tbsp. curry powder
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 1 red bell pepper, sliced
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- Salt and pepper to taste
- Cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger. Cook for 2-3 minutes or until the onion is translucent.
3. Add the curry powder and stir for 1 minute.
4. Add the red bell pepper and cook for 2-3 minutes or until the pepper is slightly softened.
5. Add the coconut milk, fish sauce, and brown sugar. Stir to combine.
6. Bring the mixture to a simmer and cook for 5 minutes.
7. Add the prawns and cook for 3-4 minutes or until they are pink and cooked through.
8. Season with salt and pepper to taste.
9. Serve the Coconut Curry Prawns hot, garnished with cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 16g
Protein: 22g
Carbohydrates: 11g
Fiber: 2g
Sugar: 6g
Sodium: 670mg
Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Red bell pepper can be substituted for green bell pepper.
- Brown sugar can be substituted for honey or maple syrup.
Variations:
- Add diced potatoes or sweet potatoes to the curry.
- Use chicken or tofu instead of prawns.
- Add chopped tomatoes for a more tomato-based curry.
Tips and tricks:
- Be sure to devein the prawns before cooking.
- Use fresh ginger for the best flavor.
- Adjust the amount of curry powder to your liking.
Storage instructions:
Store any leftover Coconut Curry Prawns in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Coconut Curry Prawns in a skillet or microwave until heated through.
Presentation ideas:
Serve the Coconut Curry Prawns in a large bowl or on individual plates. Garnish with cilantro leaves.
Garnishes:
Cilantro leaves
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the prawns until they are pink and cooked through.
- Store any leftover Coconut Curry Prawns in the refrigerator for up to 3 days.
Food history:
Curry is a dish that originated in India and has since become popular around the world. Coconut curry is a variation that is commonly found in Southeast Asian cuisine.
Flavor profiles:
Coconut Curry Prawns have a rich and creamy coconut flavor with a hint of spice from the curry powder.
Serving suggestions:
Serve the Coconut Curry Prawns hot with steamed rice or naan bread.
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Region: Thai