prawn curry

Authentic Sri Lankan Prawn Curry (Shrimp Curry)

shrimp

salt

¼ tsp Sri Lankan Curry Powder

tbsp coconut oil (or neutral oil)

garlic

ginger (finely chopped)

onion (red onion or sweet onion, finely chopped)

tbsp unroasted Sri Lankan Curry Powder

fennel

cayenne pepper

tsp regular paprika

½ tsp ground black pepper

curry leaves (karapincha)

pandan leaves (rampe)

coconut milk

water + ¼ cup

red chili peppers (or 1 tbsp sambal oelek)

tbsp lemon / lime juice

½ tsp sugar (optional)

Clean the shrimp / prawns by removing the heads and setting them aside. Peel the shell, leaving the tails intact and devein the shrimp (remove the intestinal tract). For a detailed video on cleaning shrimp, please visit this post.

Rinse the shrimp and shrimp heads separately.

Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry base.

Preparing the Shrimp / Prawns

Heat a saucepan or pan over medium high heat, and add the coconut oil. Once it's hot, add the shrimp heads to the pan (it will sizzle and splatter, so be careful). Cook the shrimp heads for about 5 -10 minutes until the heads become crispy and slightly caramelized in spots. Add the onion, ginger, garlic, a generous pinch of salt and reduce the heat to medium and cook the shrimp heads until they soften - a few minutes.

Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves (rampe leaves) and saute, while mixing frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.

Add the coconut milk,⅓ cup water, fresh red chili pepper, sugar and lemon or lime juice and stir to combine. Bring the mix to a boil. Cover and simmer for about 10 - 15 minutes until the mixture is thick and dark red in color.

Add the peeled shrimp into the gravy base and gently mix to combine and completely coat the shrimp with the gravy/sauce. Add the ¼ cup of water if the gravy is too thick, or you would like more gravy. While gently stirring, bring the mix to a boil. Cook for 10 minutes further, or just until the shrimp is cooked through and is nice and pink. Taste and season with salt if needed.

Turn off the heat and cover the pan with a lid and let the shrimp sit in the gravy for a few minutes.

Sprinkle chopped cilantro (optional) on top, and serve with rice or roti. Enjoy!

Shrimp Curry

Prawn curry is a simple delicious gravy made of fresh prawns, onion, tomatoes &amp; spice powders. Serve it with rice or roti.

Prawn curry recipe

½ tbsp oil

onion

tsp ginger garlic paste (or grated or chopped)

tomato

tbsps coconut (or 10 cashews)

turmeric (or haldi)

tsp red chili powder

coriander powder

½ tsp garam masala

cumin

green chilli (chopped

curry leaves

garlic (clove chopped - optional)

prawns

water

coriander leaves (Chopped)

Devein and wash the prawns well with cold water. Drain the water completely and set aside.

Pour ¾ tbsp oil to a pan and fry onions till transparent. Then add ginger garlic paste and fry till the raw smell disappears.

Add tomatoes, salt and turmeric. Then fry till the tomatoes turn mushy.&nbsp;

Next add red chili powder, garam masala, coriander powder and then the coconut. Fry everything well for about 3 to 5 minutes without burning.&nbsp;

Cool this and blend with ¾ water to a smooth puree. To speed up the process you can use ice cold water to blend the hot mix. Set this aside.

Preparation

Pour another ¾ tbsp oil to the pan and heat up.&nbsp;&nbsp;

Add cumin, green chilli and garlic.

When the garlic is lightly roasted add curry leaves and saute till they turn crisp.

Pour the ground mixture and add water or coconut milk only if needed.

Bring the gravy to a boil and cook on a medium flame until the gravy thickens and you see traces of oil on top.

Add the prawns to the gravy and cook until they swirl up to C shape.  Or Alternately you can also saute the prawns in a small pan just for about 2 minutes and add to the gravy.

Do not overcook they turn hard.

Taste the gravy and add more salt if needed.

Garnish with coriander leaves. 

Serve prawn curry with any fragrant rice, biryani or roti, naan or chapathi.

How to make prawn curry

Speedy spiced prawn soup

250 g small frozen cooked peeled prawns from sustainable sources

150 g basmati rice

spring onions

curry paste

Our Keto Creamy Shrimp Curry is a tasty dinner, loaded with a delicious blend of spices. It’s dairy free, with a rich coconut sauce - and even better the next day!!

Keto Creamy Shrimp Curry Recipe - Curried Prawns

Coconut Oil

Garlic (crushed)

Onion (diced)

Turmeric (ground)

Cinnamon (ground)

Chili Powder

Cardamom (ground)

Cloves (ground)

Coconut Cream

Raw Shrimp (peeled)

Cilantro (finely chopped)

Place a large saucepan over high heat, add the coconut oil, garlic, onion and ginger. Saute for 5-7 minutes, until the onion turns translucent.

Add the spices and saute for 3-4 minutes, until fragrant.

Add the coconut cream and bring to a simmer before adding the shrimp.

Simmer for 5-7 minutes, until the shrimp have cooked through.

Remove from the heat and serve.

Enjoy topped with the cilantro and with a side of Cauliflower Rice.

Peter Kuruvita shares his take on the Sri Lankan street food staple kottu roti.

Peter Kuruvita's Sri Lankan prawn curry

tbs coconut oil

white onion, finely chopped

garlic cloves, crushed

ginger,

prawns,

cardamom pods

tsp fenugreek seeds

tbs each ground turmeric and cumin

tbs sweet smoked paprika (pimenton)

tbs coriander

Thai green chillies, chopped

fish stock

coconut milk powder

limes

spinach

coconut oil

paratha flatbreads (from Indian grocers)

red onion, sliced

(50 grams) finely shredded cabbage

carrot,

baby bok choy, blanched, refreshed, roughly chopped

red chillies, thinly sliced

peanuts

tsp dried chilli flakes

tsp grated ginger

tbs chilli oil

(60 milliliters) lime juice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner in just 15 minutes!

Thai Coconut Red Curry with Prawns

vegetable oil

Thai red curry paste

coconut milk, regular or lite

lemongrass

brown sugar

12-15 prawns, deveined

snap peas (or green beans)

red bell pepper, seeded and thinly sliced

green bell pepper, seeded and thinly sliced

Thai fish sauce

lime juice

basil leaves

lime wedges (optional, for serving)

Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.

Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.

Add the prawns, snap peas (or green beans), and bell peppers. Cook uncovered for 4-5 minutes until prawns are cooked.

Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with rice or noodles, and lime wedges on the side.

Be sure to use Thai (holy) basil and not the usual basil you may have laying around to get the proper flavor! Also squash would be a great option too!

Just so delicious and really easy to make.

Made this last night for supper with the coconut rice. Thought it would be a change from my usual Thai green curry dish and boiled rice  - so glad 😀 I did! Clean plates all round and my son said it was ‘absolutely scrumptious’.  Easy, healthy and tasted amazing. Few substitutions with veggies (using what I had lurking in fridge) but otherwise stuck to recipe! Thank you 🙏🏻 A new favourite for sure 😉

https://www.youtube.com/watch?v=5vw-v00iDJs

Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner packed with shrimp and vegetables in a creamy coconut milk sauce in just 15 minutes!

FULL RECIPE: https://www.aheadofthyme.com/2015/12/thai-coconut-red-curry-with-prawns/

PIN for later: https://www.pinterest.ca/pin/47217496083244235/

C O N N E C T 

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#shrimpcurry #prawncurry #thaicurry

This Prawn Curry Recipe is a rich, delicious and aromatic recipe that is quick and easy to prepare. It is delicious served with roti or rice. 

Prawn Curry Recipe

Onion (Diced)

tbsp Ginger Paste

½ tbsp Garlic Paste

tsp Green Chilli Paste

200 g Tomatoes (Pureed, tinned

tbsp Tomato Puree

½ tsp Coriander Powder

½ tsp Cumin Powder

½ tsp Turmeric Powder

tsp Red Chilli Powder

tsp Garam Masala Powder

tsp Madras Curry Powder (Optional)

Water

200 g King Prawns (Cleaned and Deveined)

Heat oil and add Onions. Cook om medium high for 10 - 15 minutes till golden brown. 

Add Ginger, Garlic and Green Chilli and cook for 1 - 2 minutes.

Stir in Tomatoes and Tomato Puree. Cover and cook on low for 10 minutes

Add Coriander powder, Cumin Powder, Turmeric Powder, Red Chilli Powder, Garam Masala and Madras Curry Powder with a little water. Cook on high for 1 - 2 minutes till fragrant.

Add Prawns and cook for 3 - 5 minutes over medium high heat. You may need to cook them a little longer, depending on the prawns you are using.

You could easily make this when you come home from work. The curry is extremely tangy, full of flavour and pretty filling, while the chilli and black pepper roti bread are kind of like naan bread - quick to make and great for dipping. 

Prawn, sweet potato and lime curry with chilli and black pepper roti bread

flour

tsp baking powder

flakes,

tsp black pepper

tsp fine sea salt

tsp sunflower oil

tsp desiccated coconut

tbsp curry powder

potatoes,

root

Scotch bonnet chilli

250 milliliters/9fl oz vegetable stock

75 grams/2½oz sugar snap peas

75 grams/2½oz baby corn, halved lengthways

225 grams/8 ounces raw, peeled jumbo king prawns (defrosted if frozen)

spring onions,

lime, juice only

You could easily make this when you come home from work. The curry is extremely tangy, full of flavour and pretty filling, while the chilli and black pepper roti bread are kind of like naan bread - quick to make and great for dipping.

Prawn, sweet potato, mango and lime curry with chilli and black pepper roti bread

This fragrant, perfumed curry has just the right amount of heat, allowing the delicate flavour of the prawns to still sing out. I love to serve it with a fluffy rice cake for a delicious quick and simple supper. 

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