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A sweet mild coconut curry with fresh water raw king prawns and vegetables – Serves 4 with naan bread and chutney
Ingredients:
- 800g Regal Raw King Prawns, defrosted, peeled and deveined if required
- 1 Onion, chopped
- 1 Small Butternut Squash, peeled and cubed
- 1 large Sweet Potato, peeled and cubed
- 3 cloves of Garlic, crushed
- 1 350g jar of Mild Curry Sauce
- 60g Creamed Coconut Block
- tsp fresh grated Ginger
- 2 chopped Tomatoes
- 1 tsp Tomato Puree
- 2 tsp Lemon Juice
- Salt & Pepper to taste
- Toasted Flaked Almonds (optional)
Method:
- Fry the onion, squash and sweet potato with the crushed garlic in a little oil in a large frying pan or saucepan until beginning to soften and become golden.
- Add the curry sauce, coconut, chopped tomatoes, tomato puree and ginger and simmer until the vegetables are soft , add a little water or vegetable stock if required.
- Add the peeled prawns and cook gently until the prawns are pink and cooked through.
- Add the lemon juice and seasoning to taste. Sprinkle with the flaked almonds and serve with warm naan bread and chutney.
This recipe will also work well with any firm fleshed white fish such as cobia, monkfish and cod
