Best 2 Prawn Curry With Coconut Milk Recipes

Tantalize your taste buds with an exotic culinary journey to the vibrant shores of Southeast Asia with this collection of prawn curry recipes. Embark on a flavor-filled adventure as we explore the depths of this delectable dish, where succulent prawns dance harmoniously in a symphony of aromatic spices and rich coconut milk. From the fiery and bold flavors of the Thai prawn curry to the milder, yet equally enchanting flavors of the Indonesian prawn curry, each recipe promises a unique gastronomic experience. Whether you prefer the creamy elegance of the Malaysian prawn curry or the rustic charm of the Vietnamese prawn curry, this article offers a diverse range of recipes to satisfy every palate. Dive into the vibrant world of prawn curry and let your senses be captivated by the symphony of flavors that await you.

Here are our top 2 tried and tested recipes!

PRAWN & COCONUT CURRY

Prawn & coconut curry image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories Buffet, Dinner, Main course, Side dish

Time 32m

Number Of Ingredients 14

Ingredients

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium

CURRIED SHRIMP WITH COCONUT MILK

Curried Shrimp with Coconut Milk image

Provided by Food Network

Categories appetizer

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3-inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 chayote squash (christophine), diced
One 13-ounce can coconut milk
1 bunch scallions, cut into 1-inch lengths
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed

Steps:

Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

Tips:

Use fresh, succulent prawns for the best flavor and texture.
Marinate the prawns in the yogurt, ginger-garlic paste, and spices for at least 30 minutes to enhance their flavor.
Use a heavy-bottomed pot or pan to cook the curry, as it will help to evenly distribute the heat and prevent the curry from burning.
Add the coconut milk towards the end of the cooking process to prevent it from curdling.
Garnish the curry with fresh cilantro, mint, or lime wedges for a pop of color and flavor.
Serve the curry with steamed rice, naan, or roti for a complete and satisfying meal.

Conclusion:

Prawn curry with coconut milk is a flavorful, fragrant, and creamy dish that is sure to impress your taste buds. It is a popular dish in many parts of the world, and there are many different variations of the recipe. The tips and tricks provided in this article will help you create a delicious and authentic prawn curry with coconut milk that is sure to become a favorite in your household. So, gather your ingredients, put on your apron, and get ready to embark on a culinary journey to the heart of Southeast Asia.