Curry Prawns
Golden and rich curry sauce coats tender prawns, fragrant and slightly spicy, an appetizing classic Asian dish.
Ingredients
11 items- Prawns (jumbo) 500g
- Curry powder 2 tablespoons
- Coconut milk 200ml
- Onion 1 medium
- Ginger 15g
- Garlic 4 cloves
- Green bell pepper 1
- Cooking oil 2 tablespoons
- Salt 1 teaspoon
- Sugar 1/2 teaspoon
- Fish sauce 1 tablespoon
Nutrition
Steps （8 steps）
Clean the prawns, peel leaving tails intact, slit along the back and remove the vein, pat dry with kitchen paper.
Heat oil in a pan over medium heat, add minced ginger and garlic, stir-fry for about 30 seconds until fragrant, be careful not to burn.
Add diced onion, increase heat to medium-high and stir-fry for 2 minutes until softened and translucent with slightly charred edges.
Sprinkle in curry powder, quickly stir for 30 seconds to release the aroma, watch the heat to prevent scorching.
Pour in coconut milk, add salt, sugar, and fish sauce, reduce heat to low, bring to a simmer and cook for about 3 minutes until the sauce thickens slightly.
Add prawns and bell pepper chunks, turn heat to medium, stir-fry for 2-3 minutes until the prawns curl and turn pink, evenly coated with the curry sauce.
Taste and adjust seasoning, if sauce is too thick add a little water, stir well and then increase heat to high to reduce for about 30 seconds until the sauce coats the back of a spoon.
Turn off heat, plate, garnish with chopped cilantro or green onions if desired, serve hot for best flavor.
Tips
Do not overcook the prawns to keep them tender; sauté the curry powder briefly to enhance fragrance; use unsweetened coconut milk to avoid excessive sweetness.
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