Coconut and Green Chilli Prawns (Shrimp)

A fragrant prawn curry featuring coconut milk, fresh green chillies, and a blend of aromatic ground spices.

Dinner Seafood Dairy Free Spicy Gluten Free Curry

Estimated Nutrition

Calories

423.8

kcal / serving

2542.8 kcal total

Carbs

14.3g

per serving

85.8 g total

Fat

26.4g

per serving

158.4 g total

Protein

32.1g

per serving

192.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tamarind Paste

Liquids

397

Coconut Milk

one can, cream separated from liquid

NutsSeeds

Turmeric

ground

Coriander

fresh, green, finely chopped

Black Pepper

freshly ground

Coriander

ground

7.5

Cumin

ground

Poppy Seeds

white

clove

Garlic

peeled and cut into fine slivers

Salt

to taste

OilsFats

Vegetable Oil

Seafood

900

Prawns

uncooked, headless, unpeeled

Vegetables

piece

Green Chilli

fresh, hot, coarsely sliced

175

Onion

peeled and sliced into fine half-rings

Ginger

fresh, peeled and cut into fine slivers

Method

Remove the thick cream from the top of the coconut milk and top the can with water to create thin milk.

Blend chillies, turmeric, coriander, pepper, cumin, and 60ml of thin coconut milk into a paste.

Grind poppy seeds finely and stir them into the remaining thin coconut milk along with the spice paste.

Fry onions, garlic, and ginger in oil until the edges turn brown.

Add the coconut milk mixture, tamarind, salt, and 120ml of water.

Cover and simmer the sauce gently for 10 minutes.

Add prawns and reserved thick coconut cream, simmering until the prawns are opaque.