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Prawn curry
| Preparation : 5 min | Resting : - |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 5 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4
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| 400 | g peeled prawns, precooked |
| 1 | onion, quartered |
| ½ | red chilli pepper, deseeded |
| 500 | ml coconut milk |
| 2 | garlic cloves |
| 1 | stalk lemongrass |
| 2 | tbsp olive oil |
| 2 | tsp fish stock powder (optional) |
| 2 | tsp ground coriander |
| 2 | tsp curry powder |
| 8 | g bunch Thai basil, |
| washed, leaves removed |
| 1 | Discard the tough outer leaves of the lemongrass stalk, keeping only 6cm from the bulb end. Thinly slice the stalk and set aside. |
| 2 | Put the olive oil into the metal bowl. Add the onion, garlic (crushed), lemongrass and chilli pepper. Run the EXPERT programme 30 seconds/speed 13 (without heating). If necessary, push the mixture down. |
| 3 | Add the coconut milk, fish stock, coriander and curry powder; restart the EXPERT programme, 10 minutes/speed 3/100 °C. |
| 4 | Finally, add the prawns and the Thai basil; continue cooking with the EXPERT programme, 10 minutes/speed 0/100 °C , if necessary adjust the cooking time. |
| 5 | Serve the prawn curry with basmati rice. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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Mel2020
Loved this recipe when I cooked it the 2nd time adding raw prawns for the last 10 minites of cooking. They came out perfectly cooked.
palm10
This dish is quick and easy with a mild curry flavour. I used a heaped teaspoon of chopped green chilli and fish oil instead of fish stock.