If you guys follow me along on Instagram, you would know that I am back to work. It’s been 5 days and I am surviving and my baby girl is surviving and sometimes it’s like I never took a six month break and had a baby. I am told that’s a good thing so we’ll go with that. You know what’s also a good thing? This prawn coconut curry that I made only a dozen times during my maternity leave, kept it in the fridge for days, and ate a little at a time while watching Netflix. Now that I am back at work, this prawn coconut curry also makes for a super quick and easy lunchbox idea and if you’re anything like me, this curry paired with some steamed rice is all you need. If you must have some vegetables alongside your meal, then cut up some cucumber, tomatoes, and green bell pepper, toss in salt + pepper + some lime juice and you have yourself a winning office lunch. The beauty of a prawn coconut curry, or this recipe anyway, is that you can customise to your heart’s content. Increase or reduce the amount of coconut, spice it up more or less, add or remove any ingredient of choice, etc. I will say that if you follow this recipe, you will get to a pretty great prawn coconut curry that’s a happy medium. A medley of prawns, coconut, tomato, onion, spices, all smothered over some steamed rice and served hot. What’s not to love, I ask! While the Kerala style prawn curry with coconut milk and the Thai prawn coconut curry is a hit with me too, I do think this is THE BEST prawn curry recipe because it’s so EASY. Easy is a win, always. Other seafood goodness for you to sink your teeth into: Dry Chilli PrawnsFish FryChilli FishKerala Prawn Roast
Step by Step Prawn Coconut Curry Recipe
Heat 1 tbsp oil in a wide pan and add the onions, ginger, and garlic Saute until the onions turn soft and pink. Add the tomatoes Give everything a mix and let the tomatoes cook for 2-3 minutes Then add the coconut, chilli powder, and coriander powder Mix together and let it cook for 5-6 minutes or until the raw smells leaves coconut and onions Transfer to a mixer jar and grind to a coarse paste. I didn’t need to add any water, but you can if the mixture is too thick when grinding. Set aside. Clean and prepare your prawns. Soak tamarind in water and extract tamarind juice and discard the pulp and seeds, if any Heat the remaining 1 tbsp oil in the same pan and add mustard seeds, fenugreek seeds, and red chillies torn roughly into pieces When the mustard pops, add the ground coconut mixture Add in the tamarind extract and some salt On low heat, cook the coconut tamarind mixture for 8-10 minutes It will thicken quite a bit and the flavours would be nicely incorporated. Taste test and add more salt as needed. Add the prawns at this time and cook covered for no more than 5 minutes. Prawns need very little time to cook and overcooking will make them rubbery. Nobody likes rubbery prawns. Nobody. Uncover, take in the wonderful aroma of prawn coconut curry, and serve hot with rice. Prawn coconut curry is also a good recipe to whip up if you are expecting guests. Just make sure nobody is allergic or dislikes prawns because I find it’s not a universal favourite as one might imagine. Good luck and tag #ediblegardenrecipes if you cook up any of my recipes, I’d love to take a look.
