Prawn Coconut Curry

This rich and creamy prawn coconut curry is very quick and easy prepare. It is great to have with some freshly cooked white rice, as the curry itself is very flavourful.

For our recipe, we have used Chaokoh 100% Coconut Milk, provided to us by one of our partners, Day Food. This coconut milk is very creamy and rich, making it perfect for using in curries, soups, smoothies, and even desserts.

If you can’t find Chaokoh 100% Coconut Milk at a shop near you, contact 9981326 over Viber.

Serving Size: 2-3

Ingredients:

For the ginger garlic paste

• 1-inch piece of ginger
• 3 cloves of garlic

For cooking the prawns

• 1 tbsp olive oil
• 300g prawns (cleaned and deveined)

For the coconut curry

• 1 tbsp olive oil
• ¼ tsp fennel seeds
• ¼ tsp fenugreek seeds
• ½ tsp mustard seeds
• 1/3 cup finely diced onions
• 7 curry leaves
• 1 chopped green chilli
• ½ cup finely chopped tomatoes
• ¾ tsp salt
• ½ tsp chilli powder
• ¼ tsp ground black pepper
• ¼ tsp turmeric powder
• 1 tbsp lime juice
• ½ cup Chaokoh 100% Coconut Milk
• ¼ cup water
• 1 tbsp chopped fresh coriander leaves (as a garnish)

Instructions:

1. To make the ginger garlic paste, add 1-inch piece of ginger and 3 cloves of garlic to a small blender and blend for 20 seconds on high speed. Set aside.
2. Then, add 1 tbsp olive oil to a pot and add 300g prawns (cleaned and deveined). Cook the prawns for 4 minutes on medium heat while flipping after every minute or so. Once they are cooked, they should be white on the inside and a pinkish orange on the outside. Transfer the cooked prawns to a plate.
3. Next, add another 1 tbsp olive oil to the same pot. Then, add ¼ tsp fennel seeds, ¼ tsp fenugreek seeds, and ½ tsp mustard seeds. Heat the oil with the seeds on medium heat for about a minute, until it is fragrant.
4. After that, add in the ginger garlic paste, along with 1/3 cup finely diced onions, 7 curry leaves, and 1 chopped green chilli. Sauté for 4 minutes or until the onions become soft, translucent, and lightly browned.
5. Then, add in ½ cup finely chopped tomatoes and continue cooking for another 3-4 minutes until the tomatoes become soft and pulpy.
6. Season the onion-tomato mixture with ¾ tsp salt, ½ tsp chilli powder, ¼ tsp ground black pepper and ¼ tsp turmeric powder. Mix well until fully combined.
7. Once combined, add 1 tbsp lime juice, ½ cup Chaokoh 100% Coconut Milk and ¼ cup water. Mix everything together and cover the pot with a lid. Let the curry simmer on low heat for around 3 minutes, to let the flavours infuse into the coconut milk. The curry will be a bright orange colour at this point.
8. Lastly, add the cooked prawns and cook for 1 minute. Turn off the heat and garnish the curry with 1 tbsp chopped fresh coriander leaves.