Close-up of creamy prawn curry in a skillet, garnished with fresh herbs and stirred with a wooden spoon.

Curried Prawns

Frying

Brad Lumb

Ingredients

  • 1 Kg of peeled raw prawns
  • 2 tablespoons butter
  • 1-2 tablespoons of curry powder more or less depending on how much heat you like
  • 1 large diced onion
  • 1can diced tomatoes
  • 1 sliced carrot
  • 1 cup frozen peas or beans
  • 1cup of chicken stock
  • 1 can coconut cream
  • 1 teaspoon tumeric
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • salt/pepper to taste

Directions

  1. Melt butter in a deep sided frypan like the Ozpig Round Frying Pan and add curry powder and stir for a minute.
  2. Add onion and saute for a few minutes.
  3. Add carrots, tomatoes, coconut cream, chicken stock, tumeric, sugar and lemon juice.
  4. Let simmer very gently for as long as possible stirring regularly.
  5. I often leave mine simmer slowly for an hour or more to render and develop a deep rich taste. The longer the better.
  6. This is the perfect recipe to break out the Ozpig Diffuser for a slow long simmer.
  7. When you are happy with the richness, season with salt and pepper and add the peas/beans and prawns.
  8. Allow the prawns to cook just long enough to cook through.
  9. Stir through a handful of chopped parsley and serve with rice or naan.
  10. Also great with some bite sized boneless fish pieces added.
L

Written by Lem Sy Majam

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