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Spicy One-pot Prawn Curry
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Spicy One-pot Prawn Curry

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 180C (350F).
  2. Put the tomatoes, sugar, lemongrass, curry paste, coriander seeds and cumin in a blender or mini chopper and process to a paste.
  3. Heat the rapeseed and sesame oil in a large (lidded) casserole and then stir fry the shallots, garlic and chillies for 2-3 minutes.
  4. Add the turmeric, butter and rice and stir until the rice is coated. Add the paste and stir to mix everything together.
  5. 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.
  6. 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.
  7. Serve with a sprinkling of crushed peanuts and garnish with a few coriander leaves.