Asian Recipes

Prawn, Coconut & Cashew Curry

by ElizabethLiew  /   November 6, 2019

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
20mins
Cook Time
15mins
Difficulty Level
1 / 5

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

Ingredients

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/Bauer