- Coconut Milk2 CupsYou can use store bought or make it yourself at home by blending coconuts and straining the liquid from the coconut pulp
- Large Prawns600 GramsShells Removed and Deveined
- Fresh Ginger1 TeaspoonsGrated or Crushed
- Fresh Garlic2 TeaspoonsMinced or Crushed
- Tomato Puree3 1/2 Tablespoons
- Chicken Stock1/4 CupsOr Vegetable Stock
- Corn Flour1/2 to 1 TablespoonsTo thicken
- SaltTo taste. You can also use Maggi Seasoning / Bouillon Cubes to taste
- Curry Powder1 Teaspoons
- Vegetable Oil
- Onions (Optional)1 Small SizedChopped into little bits
- Chilli Powder3/4 Teaspoons
Step 1. Wash and season prawns with black pepper and salt (or any seasoning of choice), add vegetable oil to a pan, heat up, add prawns and fry until they turn pink. Don’t over cook. Set prawns aside. Meanwhile, add the corn flour to a bowl, add a few tablespoons of water, mix until corn flour dissolves, set corn flour mix aside.
Step 2. Add a few tablespoons (about 2 to 3 tablespoons) of the same oil you used to fry the prawns to a fresh pot or pan, heat up. Add the ginger and garlic(onions too if you will be using). Stir fry for about 2 to 3 minutes or until translucent.
Step 3. Add curry powder, a little chilli powder, stir, then add the chicken stock or vegetable stock.
Step 4. Stir and let it cook for about 3 minutes, season with salt to taste (and seasoning cube if you will be using), stir, then add the tomato puree (you get tomato puree by soaking tomatoes in hot water for a bit, then you blend the tomatoes and steam until all the liquid dries up). Stir in the tomato puree, let it simmer for about 2 minutes.
Step 5. Add in the prawns and coconut milk. Stir and let it cook for about 10 to 15 minutes. Taste for salt, then add in the corn flour mixture to thicken.
Step 6. Let it cook until the sauce thickens. It should start to thicken within a few seconds of adding in the corn flour. Let it cook for about 30 seconds to 1 minute. If the curry isn’t thick enough for you, dissolve a little more corn flour in water and add to the curry. Generally, the longer the curry cooks, the more it thickens.
Done. Your Coconut And Prawn Curry is ready. Serve with cooked rice.