Recipe: Perfect Prawn Curry - Healthy......ish

Elnora Morgan

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Recipe: Perfect Prawn Curry - Healthy……ish Delicious, fresh and tasty.

Prawn Curry - Healthy……ish. Great recipe for Prawn Curry - Healthy.ish. Easy curry with out loads of oil or fat coconut. You should have most of all these ingredients in your fridge/shelves, if not go buy because always useful.

See recipes for Shrimp Curry, Krazy Kurland Coconut Shrimp Curry too.

Cambodian Amok is a wonderfully fragrant Cambodian curry that uses lemongrass, turmeric, garlic, chilli, ginger and shallot to create a powerfully flavoursome curry paste.

That curry paste is combined with coconut milk, prawns and bok choi for a simple and light weeknight dinner that you will want to make again and again.

You can have Prawn Curry - Healthy……ish using 24 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Prawn Curry - Healthy……ish

Prepare 1 of Red Onion.
You need 1 tsp of Paprika.
It’s 1 pinch of Saffron.
It’s 3 of Turmeric.
You need 2 tsp of All Spices.
It’s 1 tsp of Cummin.
Prepare 1 each of Ginger Root.
Prepare 1 of Green Chilli, good strength.
Prepare 2 clove of Garlic.
Prepare 6 of Tomatoes.
You need 1/2 box of Cherry or small plumb tomatoes.
Prepare 1/4 of Natural low fat yogurt.
Prepare 1 bunch of Corriander.
Prepare of Salt.
You need of Pepper.
You need of Honey.
You need 1 dash of Olive oil.
Prepare of Asian.
You need 1 cup of Rice.
You need 1 packages of Coconut Paste/Milk (optional, read step 7).
Prepare 1 of Vegetable - Sweet/Chiqunio Peppers or Courgette/Aubergine.
You need 500 grams of King Prawns, the better and bigger the prawns the better and bigger the test.
You need 1 1/4 of Lime - (personal taste, I don't add but you can).
You need 1 packages of Concentrated tomato paste (only for emergency if you over sweeten curry).

This prawn curry is ready in under half an hour.

Perfect for a quick week-night meal.

This prawn curry is ready in under half an hour.

Perfect for a quick week-night meal..

Prawn Curry - Healthy……ish instructions

Finely chop onion, ginger, garlic.
Add dash of oil to pan and heat, once hot add saffron, paprika, all spices, turmeric and cummin. Stir for like a minute and do not let burn..
Add onion, ginger and garlic and cook until brownish colour..
Dice and add chilli, use half a chilli dont over heat, use fresh chilli more flavour then curry powders..
While base paste cooks chop tomatoes into qtrs and add, half cherry/plumb tomatoes and add. Cook down into nice mushy paste.
Add yogurt and stir in, salt and pepper to taste (be generous with the salt).
Start to cook rice, I add coconut paste/milk to rice for this dish, you dont have to. To cook rice I fry small amount of oil, don't let rice burn, then add paste/milk stir in and then just cover with water and keep adding small amounts of water as it boils off..
Chop and add vegetables - I tend to use small chiqunio peppers or sweet peppers as add colour and sweetness. Sliced into rings..
Now add prawns.
Chop Corriander and add about half to sauce and stir in..
Add dash of honey to taste, if the curry sauce is still acidic add dash more, try it to over sweeten, however if to sweet rescue with concentrated tomato paste (can add lime).
Taste your curry.
Strength - If the curry is not hot enough add more of the chilli.
Spice Flavour - you want more curry spice whack add a little more cummin and all spice.
Colour - I like a golden yellow prawn curry, add a little more turmeric to colour yellow and paprika for brown/reddish tint..
If the rice is ready then serve, sprinkle on remainder of Corriander to curry and a little to rice..

Meanwhile, heat oil in a nonstick wok over medium-high heat.

Add onion and reduce heat to medium.

Add the tamari, lime juice and coriander, and stir well.

Just before serving, check the seasoning, adding more lime juice or tamari if needed.

Keep warm while you make the curry.