Creamy Prawn & Coconut Curry
blender, 1 sauté pan (large), 1 cooking spoon, 1 knife
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Step 1/ 6
- 100 ml coconut milk
- 100 g canned diced tomatoes
- 1 tbsp ground turmeric (ground)
- 1½ tbsp garam masala
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!