Ingredients with Measurements:
- 1 pound of large prawns, peeled and deveined
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of chicken or vegetable broth
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook for 2-3 minutes until softened.
3. Add the garlic and ginger and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and cook for 1-2 minutes until fragrant.
5. Add the coconut milk, broth, fish sauce, and brown sugar and bring to a simmer.
6. Add the prawns and cook for 3-4 minutes until pink and cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 326
Fat: 22g
Carbohydrates: 10g
Protein: 23g
Sodium: 846mg
Sugar: 5g
Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Coconut cream can be used instead of coconut milk for a richer sauce.
- Soy sauce can be used instead of fish sauce.
- Honey can be used instead of brown sugar.
Variations:
- Add vegetables such as bell peppers, zucchini, or spinach to the sauce.
- Use different seafood such as scallops or mussels.
- Make it vegetarian by using tofu or vegetables instead of prawns.
Tips and tricks:
- Make sure to devein the prawns before cooking.
- Don't overcook the prawns or they will become tough.
- Adjust the spice level to your liking by adding more or less cayenne pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in a bowl with rice or noodles.
Garnishes:
Chopped cilantro
Pairings:
- Serve with a side of steamed vegetables such as broccoli or green beans.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans
- Rice or noodles
Troubleshooting advice:
- If the sauce is too thick, add more broth or coconut milk to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the prawns to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Prawns in spicy coconut sauce is a popular dish in Southeast Asian cuisine, particularly in Thailand and Indonesia.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve in a bowl with rice or noodles.
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Region: Thai