Best 3 Prawns In Cashew Coconut Curry Sauce Recipes

Indulge in a symphony of flavors with our tantalizing Prawn in Cashew Coconut Curry Sauce, a culinary delight that harmonizes the richness of coconut milk, the nutty crunch of cashews, and the aromatic warmth of curry spices.

The star of the show, succulent prawns, are delicately seared and enveloped in a captivating sauce, marrying sweet, savory, and spicy notes in perfect balance. This delectable dish transports you to a tropical paradise, evoking memories of sandy beaches and swaying palm trees.

Complementing the main course, our comprehensive guide features an array of enticing recipes that cater to diverse culinary preferences and dietary restrictions. Embark on a culinary journey with our Vegan Coconut Curry, a plant-based symphony of flavors that celebrates the bounty of nature. For those with gluten sensitivities, our Gluten-Free Coconut Curry offers a delightful alternative, ensuring everyone can savor this exotic dish.

Craving a taste of the tropics without the coconut? Our Cashew Curry with Chicken or Tofu beckons with its vibrant flavors, while our Vegetable Cashew Curry promises a symphony of textures and colors. And for those seeking a quick and easy weeknight meal, our Coconut Shrimp Curry with Vegetables offers a hassle-free indulgence.

With such an array of delectable recipes, our Prawn in Cashew Coconut Curry Sauce odyssey promises to gratify your taste buds and expand your culinary horizons. Let's dive into the recipes and embark on a flavorful adventure!

Let's cook with our recipes!

SHRIMP IN THAI COCONUT CURRY SAUCE

Shrimp In Thai Coconut Curry Sauce image

Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!

Provided by Heidi

Categories Main Course

Time 30m

Number Of Ingredients 20

Ingredients

1 pound jumbo shrimp (, shell and tail on)
4 tablespoons vegetable oil (, divided)
2 cloves garlic (, minced or pressed)
1/4 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 onion (, peeled and sliced)
1/2 red bell pepper (, seeded and sliced)
1/2 orange bell pepper (, seeded and sliced)
1/2 yellow bell pepper (seeded and sliced)
1 cup coconut milk
4-6 tablespoons high quality fish sauce (, start with 4 tablespoons and add more to taste)
2 tablespoons peanut butter
2 tablespoons red curry paste
2 tablespoons lime juice (, about 1/2 large lime, juiced)
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tablespoons basil leaves (, chopped)
2 tablespoons cilantro (, chopped)
1 green onion (, chopped)
Red jalapeno pepper (, thinly sliced (optional))

Steps:

Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Nutrition Facts : Calories 438 kcal, Carbohydrate 12 g, Protein 27 g, Fat 32 g, SaturatedFat 23 g, Cholesterol 286 mg, Sodium 1077 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

AROMATIC PRAWN & CASHEW CURRY

Aromatic prawn & cashew curry image

Garam masala provides the base spice for this creamy fish curry with nuts, green chilli and a tomato yogurt sauce

Provided by Cassie Best

Categories Dinner, Main course

Time 1h40m

Number Of Ingredients 15

Ingredients

1 onion , chopped
thumb-sized piece ginger , peeled and roughly chopped
4 garlic cloves , peeled
2 green chillies , seeds removed
small bunch coriander , stalks roughly chopped, leaves picked
1 tbsp butter or ghee
1 tbsp sunflower oil
2 tbsp garam masala
150g bag unsalted cashew
400g can chopped tomato
400ml chicken stock
400g raw king prawn
150ml pot natural yogurt
50ml double cream
rice and Indian breads, to serve

Steps:

Put the onion, ginger, garlic, chillies and coriander stalks in a small food processor, or pestle and mortar, and mix to a paste. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and stir-fry for 5 mins to soften. Add the garam masala and cook for a further 2 mins until aromatic.
Meanwhile, toast the cashew nuts in a small pan until golden. Tip half into the food processor and blend until finely ground. Set aside the remaining cashews.
Add the blended cashews, the tomatoes and the chicken stock to the pan. Season and bring to a boil, then lower the heat and simmer, covered with a lid, for 45 mins. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well. Scatter with the coriander leaves and the remaining cashew nuts, and serve with rice and naan bread.

Nutrition Facts : Calories 507 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

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

Tips:

Use fresh, large prawns for the best flavor and texture.
If you don't have cashew nuts, you can substitute almonds or peanuts.
To make the curry sauce creamier, add a dollop of coconut cream or yogurt.
If you like a spicy curry, add a pinch of chili powder or cayenne pepper.
Serve the prawns with steamed rice, quinoa, or your favorite flatbread.

Conclusion:

This Prawn in Cashew Coconut Curry Sauce is a delicious and easy-to-make dish that is perfect for any occasion. The creamy, flavorful sauce is made with a blend of spices, coconut milk, and cashew nuts, and the prawns are cooked to perfection. This dish is sure to be a hit with your family and friends.