Happy Wednesday, everyone! Today I'm teaming up with fellow blogger Bintu, who writes at Recipes from a Pantry. She has a lot of great recipes on her site that utilize staples from the pantry for fast, fresh meals -- be sure to drop by and see what she has to offer! Today she's sharing her recipe for Prawn Curry. Personally, I cannot wait to give it a try!
Hi! I’m Bintu from Recipes From A Pantry and I’m delighted to be guest posting here today.
I love curries especially easy to cook ones that are ready in less than 30 minutes. Plus the fact
is that I loooooooove cinnamon, coconut milk and cardamom so combining these three in a
delicious dish is my idea of heaven.
This is one of my basic curry recipes and you can tweak to your heart's content. In fact I used
this base for a wild garlic and chickpea curry. So feel free to add in whatever is in your pantry or
in season for a fast, fresh curry. You can easily omit the chili if you don't want the heat.
So try this easy prawn curry recipe and don’t forget to leave a comment below to tell Kristyn
what you think.
2 Tbsp. vegetable oil
4 cardamom pods crushed
4 whole cloves
1 shard (stick) cinnamon
1 onion, finely chopped
2 (bell) peppers, chopped
2 tsp. minced ginger
1 mild red chili, deseeded and chopped
1 Tbsp. curry powder
400ml (1 3/4 c.) coconut milk
300g of cooked jumbo prawns
sugar or honey (optional)
Chopped coriander (cilantro) to serve
Heat oil in a pot, add in the cardamom, cloves and cinnamon and stir fry for about 30 secs until fragrant.
Add in the onions, peppers ginger, chilli and 2 tbsp of water and cook until the onions are soft and the
water dried off.
Then add in the curry powder and stir fry for about 30 secs.
Pour in the coconut milk, mix well, bring to the boil and let the curry simmer for a few minutes.
Then add in the cooked prawns gently and let the curry simmer for another few mins before adjusting
seasoning and any sugar if using.
Take the curry of the heat and serve topped with fresh coriander and rice.