prawnandcoconutcurry

Vanessa's prawn and coconut curry

  • Serves 4
  • Prep time: 15 mins | Cooking time: 20 mins

This curry is simple yet stunning. I have made it with the smaller, cheaper Vannamei prawns with their shell on as well as with shelled Aussie king prawns. Both make an irresistible dish.

Ingredients

  • 4-5 Tbsp vegetable oil

  • 1 large onion, finely chopped

  • 1 bulb (not clove) garlic, cloves crushed

  • 2 heaped Tbsp curry powder (I used Empire mild)

  • 800 grams raw prawns, defrosted

  • Salt to taste

  • 1 x 400-gram can coconut cream or milk

  • 1 cup chopped fresh coriander leaves and stalks

  • Juice of 1 lemon or lime

Method

Tip: If using frozen prawns, ensure they are defrosted and dry them on kitchen paper towels. The prawns can be shelled or unshelled. The shells lend the curry extra flavour.