Prawn, Coconut And Cashew Curry

Follow this fast and simple recipe and feast on succulent prawns and crunchy cashews in a sea of coconut and spice based curry.

Yield: 4 Servings
Prep Time: 20 mins
Cook Time: 15 mins
Difficulty Level: 1/5

Ingredients

• 2 tbsps vegetable oil
• 1 red onion, finely sliced
• 2 cloves garlic, finely chopped
• 1 long green chilli, finely sliced
• 2 Roma tomatoes, roughly chopped
• 2 tsps garam masala
• 1 tsp ground tumeric
• 500 g peeled green prawns, deveined, heads and tails on (optional, see tip)
• 1 can (400 ml) coconut milk
• ½ cup cashews, toasted
• 1 tbsp tamarind paste
• Coriander leaves, steamed basmati rice, lime wedges, to serve

Steps

01. In a large, deep frying pan, heat oil on medium. SautÈ onion, garlic, ginger, and chilli 3-4 mins, until onion is tender.

02. Add tomatoes, garam masala and turmeric (see tip). Cook 4-5 mins, until tomatoes soften.

03. Stir in prawns and cook 1 min. Mix in coconut milk, cashews and tamarind. Bring to boil. Reduce heat to low and simmer 2-3 mins, until prawns change colour and are cooked through.

04. Serve sprinkled with coriander and accompanied with steamed rice and lime wedges.

Top Tip: Leaving prawn heads on creates a rich seafood-flavoured sauce. You can use fresh turmeric root, found in some supermarkets, in place of ground. Brighter in colour, it has a fresher, more lively flavour. Peel off brown skin with a teaspoon, then grate double the amount you'd use for dried, to add to curries, soups and pilafs.Photo: Rob Shaw/Bauersyndication.com.au