🍤 Creamy Coconut Prawn Curry with Steamed Rice 🌶️🥥
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: ~520 per serving
🛒 Ingredients:
For the Prawn Curry:
🦐 250g raw prawns, peeled and deveined (about 15–18 pieces)
🧅 1 small onion, finely chopped
🧄 2 garlic cloves, minced
🫚 1 tsp fresh ginger, grated
🌶️ 1 red chili, thinly sliced (plus extra for garnish)
🌿 1 tbsp fresh coriander, chopped (plus more for garnish)
🥥 200ml coconut milk (full-fat)
🍅 1 tbsp tomato paste
🧂 Salt, to taste
🧂 Black pepper, to taste
🧂 ½ tsp turmeric
🌶️ ½ tsp chili flakes (optional)
🧈 1 tbsp cooking oil or ghee
For the Rice:
🍚 1 cup basmati rice
💧 2 cups water
🧂 ½ tsp salt
🌿 Optional: sprinkle of chopped parsley or coriander for garnish
👩🍳 Instructions:
Cook the rice: Rinse the basmati rice under cold water. In a saucepan, bring 2 cups of water to a boil, add the rice and salt, cover, and simmer on low heat for 12–15 minutes until tender and fluffy. Set aside.
Sauté aromatics: Heat the oil in a pan over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent.
Add garlic, ginger, and chili: Stir in the minced garlic, ginger, and half of the sliced chili. Cook for 1–2 minutes until fragrant.
Spice it up: Add turmeric, chili flakes (if using), salt, and pepper. Stir well to coat the onions and aromatics.
Tomato and coconut: Mix in the tomato paste and pour in the coconut milk. Stir to combine and bring to a gentle simmer.
Cook the prawns: Add the prawns to the sauce and simmer for 5–6 minutes, or until the prawns turn pink and are cooked through.
Finish with herbs: Stir in chopped coriander and adjust seasoning if needed.
Serve: Plate the curry with a portion of fluffy rice. Garnish with extra chili slices and herbs.
💡 Tips & Variations:
Swap prawns for tofu or chicken if desired.
Add a handful of spinach in the last minute of cooking for extra greens.
Adjust chili to your heat preference.