Fish and seafood
Spicy One-pot Prawn Curry
Wonderfully aromatic one-pot prawn curry – quick, easy and absolutely delicious. Post sponsored by Iceland. Once in a while you
- Serves 4 -6 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
But let’s get back to this curry recipe, shall we? To make everything in one pot (my favourite Le Creuset Shallow Casserole), I sautéed the shallots, garlic and chillies in a little sesame and rapeseed oil and then added the rice with a little butter and turmeric to coat the grains. The aromatic flavourings all gets blitzed up in a blender – tomatoes, cumin, coriander seeds, lemongrass paste and a little Thai yellow paste. That gets added to the pot together with the prawns and the final ingredients are coconut milk (love the stuff!) and a little stock. That is it – easy peasy. The curry only needs about 25 minutes in the oven and then you can serve it with a sprinkling of crushed peanuts. So much yum!!
Recipe
Spicy One-pot Prawn Curry
- Serves 4 -6 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Ingredients
- 1 ½ lb (600g) giant prawns (shrimp peeled and deveined (defrost if frozen))
- 14 oz (400g) can coconut milk
- 7 oz (200g) chicken stock
- 5 ¼ oz (150g) basmati rice
- 5 large shallots (peeled and finely chopped)
- 5 garlic cloves (peeled and finely chopped)
- 5 ripe tomatoes
- 2 red chilies sliced into thin rounds
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or dark brown sugar)
- 2 tsp lemongrass paste (or fresh lemongrass)
- 1 tsp ground turmeric
- 1 tsp good quality Thai yellow curry paste
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 kaffir lime leaves
- 1 tbsp rapeseed (canola oil)
- 2 tsp toasted sesame oil
- 2 tsp butter
- fresh coriander (cilantro leaves to garnish)
- handful roasted peanuts (crushed in pestle and mortar to serve)
- extra red/green chilies sliced into thin rounds to garnish
Method
- 1
Preheat the oven to 350°F (180°C).
- 2
Put the tomatoes, sugar, lemongrass, curry paste, coriander seeds and cumin in a blender or mini chopper and process to a paste.
- 3
Heat the rapeseed and sesame oil in a large (lidded) casserole and then stir fry the shallots, garlic and chilies for 2-3 minutes.
- 4
Add the turmeric, butter and rice and stir until the rice is coated. Add the paste and stir to mix everything together.
- 5
Add the prawns and kaffir lime leaves and stir fry them for a minute. Stir in the fish sauce, coconut milk and stock and bring to the boil.
- 6
Cover and transfer to the oven. Cook for 20 minutes then take the lid off, stir, and cook for a further 5-10 minutes until liquid is reduced and rice is cooked.
- 7
Serve with a sprinkling of crushed peanuts and garnish with a few coriander leaves.
