Prawns In Cashew Coconut Curry Sauce Recipe

Name: Prawns In Cashew Coconut Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds peeled and deveined medium shrimp; 1/4 teaspoon turmeric powder; 1/4 teaspoon ground red pepper; 3 tablespoons cashews; 5 whole cardamom pods, broken; 2 (3 inch) cinnamon sticks; 1 teaspoon whole black peppercorns; 4 teaspoons sunflower oil; 1/2 red onion, diced; 1/2 teaspoon garlic paste; 3/4 teaspoon ginger paste; salt to taste; 1/2 teaspoon garam masala; 1 large bay leaf; 1/2 cup diced roma tomatoes; 2 green bell peppers, seeded and diced; 1 (14 ounce) can coconut milk

Servings: persons

2 1/4 pounds peeled and deveined medium shrimp
1/4 teaspoon turmeric powder
1/4 teaspoon ground red pepper
3 tablespoons cashews
5 whole cardamom pods, broken
2 (3 inch) cinnamon sticks
1 teaspoon whole black peppercorns
4 teaspoons sunflower oil
1/2 red onion, diced
1/2 teaspoon garlic paste
3/4 teaspoon ginger paste
salt to taste
1/2 teaspoon garam masala
1 large bay leaf
1/2 cup diced roma tomatoes
2 green bell peppers, seeded and diced
1 (14 ounce) can coconut milk

1
Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
2
Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
3
Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 1/4 pounds peeled and deveined medium shrimp, 1/4 teaspoon turmeric powder, 1/4 teaspoon ground red pepper, 3 tablespoons cashews, and more.

Yes, Prawns In Cashew Coconut Curry Sauce 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.

That's it — enjoy your meal!

Prawns In Cashew Coconut Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions