How do you butterfly and devein a prawn?

Run a sharp knife along the back of each prawn and open the sides out. Make sure you remove the intestinal tract at this point. It's not harmful to eat this, but the thought of eating prawn poo isn't appetizing.

How spicy is the prawn curry with coconut milk?

The curry sauce is delicate and mild, but if you are very sensitive to spice you may want to reduce the amount of green chilli or omit it altogether.

How long will the leftovers keep for?

You should really eat shellfish as soon as you cook it for food safety reasons and because it will taste so much better. Reheated prawns will lose their juiciness and may taste a little rubbery. I strongly advise against storing the leftovers for any longer than 24 hours. If you want to save some until the next day refrigerate the curry as soon as it has cooled and store in an airtight container. Make sure you reheat it thoroughly on the stove or in the microwave before you eat it. If you want to make the curry ahead it's best to make the sauce and add the prawns when you come to eat it. It will only take a couple of minutes to cook them and will taste so much better.

Can you freeze the curry?

Yes, you can freeze it for up to 3 months. I recommend freezing without the prawns/shrimp because reheated cooked prawns/shrimp taste nowhere near as good as fresh ones. Prawns/shrimp only take a couple of minutes to cook so you won't lose much time doing it this way.

Easy Prawn Curry With Coconut Milk

Name: Easy Prawn Curry With Coconut Milk
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2
Cuisine: Curry
Ingredients: 150g (or 5oz) Jasmine rice or a packet of pre-cooked rice that serves 2; 1 tbsp groundnut or vegetable oil; 2 green chilies - finely chopped; 2 tsp fresh ginger - finely chopped; 1 green pepper - chopped into 2cm/1 inch pieces; 2 cloves garlic - crushed; 1 tsp turmeric; 1 tsp curry powder; 200ml (or 1 cup or 7fl oz) coconut milk; 2 tsp honey; 1/2 chicken stock cube (or 3g or 1/2 tsp) - crushed or stock powder; 80g (or 3oz) spinach - washed; 200g (or 7oz) raw or pre-cooked king prawns/shrimp - butterflied and deveined if using raw king prawns; 1/2 lime juice + zest; 1 handful of fresh coriander to serve - roughly chopped

Description

A quick and easy prawn curry with coconut milk that takes just 20 minutes to put together. Enjoy juicy king prawns, spinach and green pepper in a delicious and creamy coconut sauce flavoured with turmeric, curry powder, ginger and green chilli.

Serves 2. Use the scaling buttons below to double or triple the quantity.

Ingredients

Scale

150g (or 5oz) Jasmine rice or a packet of pre-cooked rice that serves 2
1 tbsp groundnut or vegetable oil
2 green chilies - finely chopped
2 tsp fresh ginger - finely chopped
1 green pepper - chopped into 2cm/1 inch pieces
2 cloves garlic - crushed
1 tsp turmeric
1 tsp curry powder
200ml (or 1 cup or 7fl oz) coconut milk
2 tsp honey
1/2 chicken stock cube (or 3g or 1/2 tsp) - crushed or stock powder
80g (or 3oz) spinach - washed
200g (or 7oz) raw or pre-cooked king prawns/shrimp - butterflied and deveined if using raw king prawns
1/2 lime juice + zest
1 handful of fresh coriander to serve - roughly chopped

Instructions

Cook the rice according to the packet instructions
Place a frying pan on a medium to high heat and pour in the oil. Add the chilies, ginger and green pepper and fry for a few minutes until the green pepper is tender.
Reduce the heat to medium, add the garlic and cook for a further minute.
Add the turmeric and curry powder.
Pour on the coconut milk, honey and stock cube (crushed) and bring to simmer.
Add the spinach and place a lid on the pan if you have one. Cook for a few minutes on a medium heat until the spinach starts to wilt.
Stir in prawns/shrimp and continue to cook on a medium heat for a few more minutes until they are opaque.
Add the lime zest + juice and serve immediately with rice and fresh coriander.

Category: Main
Cuisine: Curry

Nutrition

Serving Size: 1
Calories: 532
Sugar: 10.5g
Sodium: 307.9mg
Fat: 29.1g
Saturated Fat: 24.1g
Unsaturated Fat: 3.1g
Trans Fat: 0g
Carbohydrates: 46.3g
Fiber: 4.1g
Protein: 28.1g
Cholesterol: 162.8mg

Keywords: Prawn Curry With Coconut Milk