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We hope you got benefit from reading it, now let’s go back to coconut curry prawns recipe. You can cook coconut curry prawns using 13 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Coconut curry prawns:
- Get Ingredients 2 tablespoons of oil (Coconut milk contains oil)
- You need 1 teaspoon cumin & 4 green cardamoms
- Provide 5 leaves Some curry leaves, about
- You need Bay leaves (I used 5 because mine are not strong)
- Use Tablespoon garlic ginger paste
- Get 1/2 cup onions (I blend my onions)
- Prepare 1 cup blended ripe tomatoes
- Prepare to taste Salt
- Provide 1 can coconut milk (Leche de coco)
- Use 1/2 tspn turmeric, ½ tspn coriander, ½ tspn curry powder
- You need 20 – 30 prawns, cleaned and veined
- Get Juice from half a lemon or lime
- Take Chopped parsley (Dania) about a handful, for garnish
Steps to make Coconut curry prawns:
- Directions - On a medium low heat, heat the oil and add the cumin and cardamom, cook for about half a minute. Add curry leaves and bay leaves. Cook for about a minute. - Next add, ginger garlic paste, stir well and let this combination of good stuff to cook for about 2 minutes. Be careful it doesn’t burn, don’t forget, your source of heat has to be on the medium low, not medium high. - Add onion paste, stir and let cook for about 2 minutes or until all liquid from the onion is reduced or dried up.
- Add blended tomatoes and cook for another 3 - 4 minutes. - Add the coconut milk, stir until it starts simmering, and let it for 5 minutes. I want to say something here, I used a whole can of coconut milk because my husband has a throat problem and his food needs to be very moist, but you can use up to half a can of coconut as well with the same ingredients and it will still be good.
- Dunk the prawns and the lemon/lime juice in your amazing coconut curry sauce and cook for another 2 minutes and you have done it!!! - Garnish it with the chopped parsley and you can serve this with rice, ugali, naan, roti, or just eat it by itself! Why not?
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