Spicy One-pot Prawn Curry

Name: Spicy One-pot Prawn Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 -6 servings
Ingredients: 600 g giant prawns; 400 g coconut milk; 200 g chicken stock; 150 g basmati rice; 5 shallot; 5 garlic; 5 tomatoes; 2 red chilli; 2 tbsp fish sauce; 1 tbsp palm sugar; 2 tsp lemongrass paste; 1 tsp Turmeric; 1 tsp yellow curry paste; 1 tsp coriander seeds; 1 tsp cumin seeds; 2 kaffir lime leaves; 1 tbsp rapeseed oil; 2 tsp sesame oil; 2 tsp butter; Coriander; peanut; red chilli; green chilli

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Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4 -6 servings
Course
Main Course

Spicy One-pot Prawn Curry

Shawn Wheeler

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

600 g giant prawns shrimp peeled and deveined (defrost if frozen, 1.5lbs
400 g coconut milk 14oz can
200 g chicken stock 7oz
150 g basmati rice 5.3oz
5 shallot peeled and finely chopped, large
5 garlic peeled and finely chopped, cloves
5 tomatoes ripe
2 red chilli sliced into thin rounds
2 tbsp fish sauce
1 tbsp palm sugar or dark brown sugar
2 tsp lemongrass paste or fresh lemongrass
1 tsp Turmeric ground
1 tsp yellow curry paste good quality; Thai
1 tsp coriander seeds
1 tsp cumin seeds
2 kaffir lime leaves
1 tbsp rapeseed oil canola oil
2 tsp sesame oil toasted
2 tsp butter
Coriander cilantro leaves to garnish, fresh
peanut crushed in pestle and mortar to serve, handful; roasted
red chilli extra; sliced into thin rounds; to garnish
green chilli extra; sliced into thin rounds; to garnish

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Instructions

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Preheat the oven to 180C (350F).
Put the tomatoes, sugar, lemongrass, curry paste, coriander seeds and cumin in a blender or mini chopper and process to a paste.
Heat the rapeseed and sesame oil in a large (lidded) casserole and then stir fry the shallots, garlic and chillies for 2-3 minutes.
Add the turmeric, butter and rice and stir until the rice is coated. Add the paste and stir to mix everything together.
Add the prawns and kaffir lime leaves and stir fry them for a minute. Stir in the fish sauce, coconut milk and stock and bring to the boil.
Cover and transfer to the oven. Cook for 20 minutes then take the lid off, stir, and cook for a further 5-10 minutes until liquid is reduced and rice is cooked.
Serve with a sprinkling of crushed peanuts and garnish with a few coriander leaves.