Coconut Prawn CurryPrint This
- 2 tbsp extra-virgin olive oil or coconut oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 4 curry leaves
- 2 green chilies, chopped
- 2 tomatoes, chopped
- 1 dried red chili, chopped
- ¼ cup tomato puree
- Salt, QB
- 1 tsp turmeric
- 1 1/2 lb prawns, peeled and deveined
- 1 cup coconut milk
- 2 tbsp fresh chopped coriander
Heat oil in pan. Add garlic, ginger, curry leaves and green chilies along with chopped tomatoes and dried red chilies and cook until fragrant, about 1 minute. Add tomato puree, salt, turmeric and combine.
Now it’s time to cook your prawns, it won’t take long — only a few minutes — just add them to the sauce, stirring carefully until they’re nice and pink. Remove from heat. Stir in fresh chopped coriander and serve immediately with rice or on its own.
A simple, colourful and tasty curry recipe – I love making this at home!