Fill the air with exotic aromas when you make this sensational prawn curry.
Ingredients
- 2 teaspoons vegetable oil
- 5cm piece ginger, finely chopped
- 2 teaspoons madras curry powder
- 1/2 teaspoon dried chilli powder
- 1/2 teaspoon ground turmeric
- 2 tomatoes, peeled, deseeded, finely chopped
- 1/2 cinnamon stick
- 2 bay leaves
- 400ml can Ayam coconut cream
- 2 cups Massel chicken style liquid stock
- 1.5kg large green prawns, peeled, deveined, tails intact
Method
- Step 1Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combine.
- Step 2Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly.
- Step 3Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1002 kj
Energy
12g
Fat Total
9g
Saturated Fat
2g
Fibre
28g
Protein
190mg
Cholesterol
715.4mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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