Green Prawn Curry
Yield
servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
shrimp
green |
*
|
| 3 | Cloves |
garlic
|
*
|
| 1 | each |
ginger
1 in piece |
*
|
| 4 | each |
scallions, spring or green onions
roughly chopped |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
coriander
ground |
|
| ½ | teaspoon |
fennel seeds
|
|
| ¾ | teaspoon |
mustard seeds
|
|
| 1 | cup |
coconut cream
|
|
| 1 | cup |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
shrimp
green |
*
|
| 3 | Cloves |
garlic
|
*
|
| 1 | each |
ginger
1 in piece |
*
|
| 4 | each |
scallions, spring or green onions
roughly chopped |
|
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
coriander
ground |
|
| 2.5 | ml |
fennel seeds
|
|
| 3.8 | ml |
mustard seeds
|
|
| 237 | ml |
coconut cream
|
|
| 237 | ml |
cilantro
|
|
Directions
Peel the prawns, leaving the tails intact.
Slit open along the back and remove the dark vein.
In a food processor, gring the garlic, ginger, spring onions and chillies to a paste with the oil.
Transfer to a medium-sized pan and cook for 2 minutes.
Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3 to 4 minutes.
Add ½ cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes.
Add the prawns are just tender and turn pink.
Stir in the chopped coriander, serve immediately with rice.
