Creamy Prawn Curry with Coconut Milk 🦐🥥
Ingredients:
- 500g prawns, peeled and deveined
- 1 can (400ml) coconut milk
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- 1-2 green chilies, sliced (optional)
- 2 cups fresh spinach leaves
- Salt and pepper to taste
- Juice of 1/2 lime
- Fresh coriander for garnish
Directions:
1. **Sauté Aromatics:**
- Heat olive oil in a large pan over medium heat. Add the onion, garlic, and ginger, and cook until fragrant and softened.
2. **Add Spices:**
- Stir in turmeric, curry powder, and paprika. Cook for 1-2 minutes to toast the spices.
3. **Create the Curry Base:**
- Pour in the coconut milk and bring it to a gentle simmer. Add salt, pepper, and chilies (if using).
4. **Cook the Prawns:**
- Add the prawns to the curry sauce and cook for 5-6 minutes or until they turn pink and opaque.
5. **Add Spinach:**
- Stir in the spinach and let it wilt into the curry. Squeeze in lime juice for a fresh touch.
6. **Serve:**
- Garnish with fresh coriander and serve hot with steamed rice or naan.
Prep time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Kcal: 320 per serving