Prawn Coconut Curry
A fragrant and creamy curry featuring succulent prawns simmered in a rich coconut milk base with aromatic spices. This dish is a popular seafood preparation in Papua New Guinea's coastal regions.
🧂 Ingredients
- 500 g Prawns(peeled and deveined)
- 1 tbsp Vegetable oil
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1 tbsp Curry powder
- 1 cup Coconut milk
- 1 cup Water
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(or to taste)
- 2 tbsp Fresh coriander leaves(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large frying pan or skillet over medium heat.
- 2
Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
- 3
Stir in the curry powder and cook for another minute until fragrant.
- 4
Add the prawns to the pan and cook until they start turning pink, about 3-4 minutes.
- 5
Pour in the coconut milk and water. Stir well to combine. Season with salt and pepper.
💡 Tip: Ensure all ingredients are well incorporated. - 6
Reduce the heat to low and simmer for about 5 minutes, or until the prawns are cooked through and the flavors have blended.
- 7
Garnish with fresh coriander leaves before serving.
💡 Tip: Fresh coriander adds a bright, herbaceous note. - 8
Serve hot with steamed rice or roti.
💡 Pro Tips
- ✓Ensure prawns are fresh for the best flavor and texture.
- ✓Adjust the amount of curry powder to your spice preference.
- ✓If you prefer a thicker sauce, you can simmer it for a few extra minutes.
🔄 Variations
- Add other vegetables like bell peppers, carrots, or peas along with the onions.
- A squeeze of lime juice just before serving can add a refreshing tang.