Coconut Prawn (Shrimp) Curry Recipe

Name: Coconut Prawn (Shrimp) Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1/2 teaspoon black mustard seeds; 6 fresh curry leaves; 1 large onion, chopped; 6 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1 large tomatoes, chopped (tinned is OK); 1 -2 red chile; 1 teaspoon turmeric; 2 teaspoons garam masala; 1 (400 ml) can coconut milk (unsweetened); 1 kg large raw shrimp (shrimp); 1/4 cup chopped fresh coriander

Servings: persons

1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
6 fresh curry leaves
1 large onion, chopped
6 garlic cloves, minced
1 tablespoon grated fresh ginger
1 large tomatoes, chopped (tinned is OK)
1 -2 red chile
1 teaspoon turmeric
2 teaspoons garam masala
1 (400 ml) can coconut milk (unsweetened)
1 kg large raw shrimp (shrimp)
1/4 cup chopped fresh coriander

1
Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
2
Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
3
Add the masala and fry another half minute.
4
Gradually add the cocnut milk and bring to a simmer.
5
Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
6
Season to taste with salt, serve in bowls with the coriander sprinkled over.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1/2 teaspoon black mustard seeds, 6 fresh curry leaves, 1 large onion, chopped, and more.

Yes, Coconut Prawn (Shrimp) Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Prawn (Shrimp) Curry

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