Creamy Coconut Prawn Curry
This is a rich and flavourful dish that combines succulent prawns with a creamy coconut sauce infused with aromatic spices and coconut cream.
As you savour each spoonful, you’ll notice the gentle heat from the spices, providing a subtle warmth that lingers on your palate. The creamy coconut sauce, with its smoothness and natural sweetness, helps to mellow out the spice, resulting in a harmonious and well-balanced flavour profile. Its not hot, but of course you can add more chilli if you want more heat!
Add these and create your own favourite!
To enhance the flavours and add depth to you curry, you can add various ingredients. Here are some ideas:
- Fresh herbs: Stir in a handful of chopped fresh coriander or Thai basil at the end of cooking. These herbs lend a vibrant and aromatic element to the curry.
- Lime or lemon juice: Squeeze some fresh lime or lemon juice over the curry just before serving to provide a tangy and citrusy note that brightens the flavours.
- Fish sauce: Add a splash of fish sauce to the curry to enhance its umami and savoury qualities. It adds a distinct depth of flavour that pairs well with the coconut and prawns.
- Coconut cream: For an extra creamy and luxurious texture, when serving, swirl in a spoonful or two of coconut cream into the curry. It adds richness and intensifies the coconut flavor and that swirl looks so decorative!
- Toasted coconut flakes: Toast some coconut flakes in a dry pan until they turn golden brown and sprinkle them over the finished curry as a garnish. They add a delightful crunch and a touch of nuttiness.
- Sliced capsicum or other vegetables: If you want additional texture and colour in the curry, consider adding sliced red capsicum, peas, or other vegetables of your choice. They will impart a fresh and vibrant element to the dish and add more nutritional value!
Remember to taste and adjust the seasonings, including salt and pepper, throughout the cooking process to ensure a well-balanced and flavourful curry. The recipe below is how I love it, but remember we are ALL different.
Storing
To store creamy coconut prawn curry,follow these steps:
- Cool the curry: Allow the creamy coconut prawn curry to cool down to room temperature before storing it. Leaving it out for too long may encourage bacterial growth.
- Use airtight containers: Transfer the curry to airtight containers or food storage containers with secure lids. Glass or plastic containers with tight seals work well for this purpose. Make sure the containers are clean and dry before use.
- Portion and label: If you anticipate consuming the curry in multiple servings, consider dividing it into individual portions. This way, you can defrost and reheat only what you need without repeatedly exposing the entire batch to temperature changes. Label each container with the date of preparation for reference.
- Refrigerate or freeze: Depending on how soon you plan to consume the curry, you have two options for storage:
- Refrigeration: If you intend to consume the curry within 3-4 days, store it in the fridge. Ensure the containers are tightly sealed to prevent odours from permeating the curry or cross-contamination with other foods.
- Freezing: If you want to store the curry for an extended period, freezing is the preferred method. It helps to maintain the quality and freshness. Ensure the curry is completely cooled before freezing. Leave some headspace in the containers to accommodate expansion during freezing. For optimal quality, consume the frozen curry within 2-3 months.
- Thaw and reheat: When ready to consume the stored curry, thaw it in the frige overnight. Once thawed, reheat it thoroughly using the warm up mode in the TM6, on the stovetop or in the microwave until piping hot. If not using the warm up mode, stir occasionally during reheating to ensure even heating.
- Check for freshness: Before consuming any leftover curry, inspect it for any signs of spoilage, such as an off odour, unusual colour, or texture. If you notice any indicators of spoilage, discard the curry to avoid foodborne illness.
Creamy Coconut Prawn Curry
This is a rich and flavourful curry that combines succulent prawns with a creamy coconut sauce infused with aromatic spices and coconut cream. Super quick to make and totally delish!
Equipment
- TM5 or TM6
Ingredients
- 600 grams uncooked prawns peeled and de veined
- 1 onion peeled and quartered
- 2 cm piece ginger peeled if old
- 3 cloves garlic peeled
- 1 red chilli cut unto 3 pieces, seeds removed if desired
- 2 tbsp coconut oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp ground tumeric
- 1 tsp garam masala
- 250 grams tomato passata
- 250 grams coconut cream
- 1 tsp brown sugar
- salt and pepper to taste
To serve
- chopped coriander
- finely chopped red chilli slices
- lime wedges
- Rice
Instructions
- Place onion, ginger, garlic and chilli into Thermomix Bowl and chop 5 secs/speed 5. Scrape down and repeat.
- Add coconut oil and sauté 5 mins/varoma temp/speed 2/measuring cup off, simmering basket on lid.
- Add cumin, ground coriander, chilli powder, turmeric and garam masala and sauté 5 mins/varoma temp/speed 2/ measuring cup off, simmering basket on lid.
- Add passata, coconut cream and sugar to Thermomix Bowl. Stir briefly with spatula. Cook 5 mins/varoma temp/speed 2/ measuring cup off, simmering basket on lid.
- Taste and adjust seasoning. Add prawns and cook 3 mins/90℃/reverse/speed 2/measuring cup on.
- Serve with a swirl of coconut cream and top with coriander, extra thinly sliced red chilli and lime wedges.
Notes
Please see comments and tips in main post.