Creamy Prawn & Coconut Curry

Creamy Prawn & Coconut Curry

Based on 1 ratings
Jody Kolbee

Jody Kolbee

Community member

"Remember, salt is totally to your taste and you can either add more or less. If you don't have a blender, I suggest swapping out the canned chopped tomatoes for canned tomato purée. For a richer dish, use coconut cream instead of coconut milk."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
jumbo shrimp (peeled and deveined)
½
onion
100 ml
coconut milk
100 g
canned diced tomatoes
12½ ml
lemon juice
½ tbsp
red wine vinegar
62½ ml
dry white wine
30 g
cilantro
½ tbsp
sugar
½ pinch
salt
½ tsp
pepper
1 cloves
garlic (grated)
½ sprig
cilantro (for garnish)
1 tbsp
ground turmeric (ground)
tbsp
garam masala
½ tbsp
vegetable oil (for frying)

Utensils

blender, 1 sauté pan (large), 1 cooking spoon, 1 knife

Recipes made to your taste

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  • Step 1/6

    • 100 ml coconut milk
    • 100 g canned diced tomatoes
    • 1 tbsp ground turmeric (ground)
    • tbsp garam masala
    • blender

    Toss your coconut milk and canned tomatoes into a blender. Then add your garam masala and turmeric in and blitz it all together. This will form your sauce for your curry.

  • Step 2/6

    • ½ onion
    • 1 cloves garlic (grated)
    • ½ tbsp vegetable oil (for frying)
    • 1 sauté pan (large)
    • 1 cooking spoon
    • 1 knife

    Heat up a sauté pan or skillet to medium heat. Add some vegetable oil in. Chop up your onion and toss that into the pan. Once it's translucent, add in your garlic and let that brown together.

  • Step 3/6

    • 200 g jumbo shrimp (peeled and deveined)
    • 12½ ml lemon juice
    • ½ pinch salt
    • ½ tsp pepper

    Add your shrimp to the pan. Add a pinch of salt and pepper and squeeze in some fresh lemon juice.

  • Step 4/6

    • 62½ ml dry white wine
    • ½ tbsp sugar

    Once your shrimp have cooked nicely and gained a beautiful pink colour, your going to add your dry white wine to the pan. I find Chardonnay is really good. Add your sugar too. Cook that down till about half the liquid is left over.

  • Step 5/6

    • ½ tbsp red wine vinegar

    Now pour in your sauce from the blender, and bring the heat down to a decent simmer. Do not place a lid onto the pan. The sauce should be slightly bubbling. It will darken too and begin to thicken.

  • Step 6/6

    • 30 g cilantro
    • ½ sprig cilantro (for garnish)

    Pour in your red wine vinegar. Stir that well. Now is also a good time to chop up your cilantro (fresh coriander) and toss that into the pan. Stir gently. Let that cook for a good 5 minutes as it continues to thicken and the flavours mull together. After that it should be ready to eat. Goes great with Jasmine Rice, Poppadoms or Naan Bread.

  • Enjoy your meal!

    Creamy Prawn & Coconut Curry

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