Prawn, Coconut & Cashew Curry

Prawn, Coconut & Cashew Curry

By Elizabeth Liew  ,

November 6, 2019

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

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 4 Servings

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

Directions

1In a large, deep frying pan, heat oil on medium. SautÈ onion, garlic, ginger, and chilli 3-4 mins, until onion is tender.

2Add tomatoes, garam masala and turmeric (see tip). Cook 4-5 mins, until tomatoes soften.

3Stir 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.

4Serve 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/Bauer

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