Ingredients with Measurements:
- 500g prawn crackers
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 can (400ml) coconut milk
- 1 cup water
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 500g prawns, peeled and deveined
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat a large pot or wok over medium-high heat. Add the prawn crackers and cook until crispy, stirring occasionally. Remove from the pot and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.
3. Add the curry powder and turmeric powder. Stir until fragrant, about 1 minute.
4. Pour in the coconut milk and water. Stir to combine.
5. Add the fish sauce and brown sugar. Stir until the sugar is dissolved.
6. Add the prawns and bell peppers. Cook until the prawns are pink and cooked through, about 5-7 minutes.
7. Squeeze the lime juice over the curry. Season with salt and pepper to taste.
8. Serve the curry over the prawn crackers. Garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Red and green bell peppers can be substituted for any other color bell pepper.
Variations:
- Add diced potatoes to the curry for a heartier meal.
- Use chicken instead of prawns for a different protein option.
- Add diced tomatoes for a more tomato-based curry.
Tips and tricks:
- Be sure to cook the prawn crackers until they are crispy to prevent them from becoming soggy when the curry is added.
- Adjust the amount of curry powder to your desired level of spiciness.
- Use fresh ginger for the best flavor.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl with the prawn crackers arranged around the edges.
Garnishes:
Fresh cilantro
Pairings:
- Serve with steamed rice to soak up the curry sauce.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed vegetables, such as broccoli or carrots.
- Naan bread or other flatbread.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the prawns thoroughly to prevent foodborne illness.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and Malaysian cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry family-style, with everyone serving themselves from a large bowl.
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Region: Thai