Dinner

Prawn Curry with Coconut Rice

Prawn Curry with Coconut Rice | The Mother Cooker

I have become so confident with making curries now. Once you figure out how to make a base for one, it’s really quite easy to build on. This prawn curry is delicious, we have eaten it twice in one week. It’s so simple to make too, just use a blender to save on the chopping. Then from start to finish is just twenty minutes. Great for an evening meal when you don’t want to put in a lot of effort.

Prawns are in season now and are at their best, but we always have frozen ones in. Being pescatarian, I usually eat prawns or salmon most. I was a bit fed up of eating them in stir fry, so I created this curry. It’s a touch on the spicy side, but you can solve that by removing the seeds from your chillies. Infusing the rice with shredded coconut adds an extra level of flavour too. Speaking of rice, ever since learning how easy it is to cook in my Instant Pot, I haven’t looked back. Life changing. Love a curry? Find more here.

Prawn Curry with Coconut Rice

Serves: 2
Prep time: 5 mins
Cook time: 15 minutes
Total time: 20 mins*

*this is because I cook my rice in an Instant Pot. If you are cooking your rice from scratch on the hob, it will take longer.

Ingredients
  • 1 red pepper
  • 2 red chillies
  • 1 brown onion
  • Thumb sized piece of fresh ginger
  • 600g king prawns
  • 5 garlic cloves
  • 1 400ml tin of full fat coconut milk
  • Bunch of fresh coriander
  • Juice of half a lemon
  • 2 tsp mild curry powder, 1 tsp garam masala, half tsp of fenugreek powder, half tsp tumeric powder
  • 1 tsp salt & half tsp black pepper
  • 1 tsp coconut sugar or white sugar
  • 3 tbsp shredded coconut
Directions
  1. Start your rice however you cook it. TO save extra time you could use a microwave bag of basmati rice.
  2. Pop de-seeded pepper, chillies, garlic cloves, peeled ginger and onion into a food processor. Blitz until fine. If you don’t have a food processor, finely chop all of these.
  3. Add to a medium pan with with 2 tbsp vegetable or coconut oil. Cook for 5 minutes on a medium heat until softened.
  4. Add spices and seasonings, mix. Add coconut milk and stir together.
  5. Then add prawns and half of your coriander.
  6. Cook for five minutes, or until your prawns are pink and cooked through. Remove from the heat and squeeze over your lemon juice.
  7. When rice is cooked, stir through your shredded coconut.
  8. Serve with fresh coriander and a lemon wedge.

Prawn Curry with Coconut Rice | The Mother Cooker