Description
A delightful creamy coconut prawn curry served with fluffy jasmine rice, combining sweet and savory flavors for a comforting meal.
Ingredients
- Prawns: 500 grams, peeled and deveined
- Coconut Milk: 400 ml (1 can)
- Curry Paste: 2 tablespoons (red or yellow)
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, grated
- Bell Peppers: 1 cup, sliced (mix of red and yellow)
- Spinach: 2 cups, fresh
- Lime: 1, juiced
- Cilantro: A handful, chopped (for garnish)
- Salt: To taste
- Vegetable Oil: 1 tablespoon (for cooking)
- Jasmine Rice: 1 cup
- Water: 2 cups
Instructions
- Prepare all ingredients: thaw prawns, chop bell peppers, mince garlic, and grate ginger.
- Heat vegetable oil in a large skillet over medium heat, add garlic and ginger, and sauté for about a minute.
- Add prawns to the skillet and cook for 2-3 minutes until they turn pink, then remove and set aside.
- In a medium saucepan, combine rinsed jasmine rice with 2 cups of water, bring to a boil, then reduce heat and cover to simmer for 15 minutes.
- In the same skillet, add curry paste and cook for a minute, then pour in coconut milk and bring to a gentle simmer.
- Add sliced bell peppers and cook for 5 minutes, then stir in fresh spinach until wilted.
- Return the prawns to the skillet, add lime juice, and season with salt to taste.
- Fluff the jasmine rice with a fork and serve it on plates, topped with the creamy coconut prawn curry and garnished with cilantro.
Notes
- Adjust the spice level by choosing different curry pastes.
- Rinse jasmine rice to achieve a fluffy texture.
- Use fresh or frozen prawns as per availability.
- Experiment with different vegetables or proteins for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: creamy coconut prawn curry, jasmine rice, seafood curry, easy curry recipe