Creamy King Prawn Curry
I’m always searching for interesting ways to get more vegetables into my diet, especially those of the green variety. I also have an eight year old who can decide if she likes something or not simply on what it looks like, so it pays to get creative to ensure she’s eating a balanced diet.
I love cooking and have always enjoyed trying new dishes, often putting my own twist to them. Once I grew more confident in the kitchen and had the basics down I started to create my own dishes. That was around 10 years ago now and my love of cooking has continued to flourish.
This curry is one of those creations. It’s lovely and creamy because of the coconut milk and not too spicy either but the best thing about it is that it’s packed full of vegetables and my favourite ingredient, ginger! I can’t say it’s anything authentic, but it is tasty for a meal that packs a punch when it comes to nutrition.
I’m not a strict vegan or vegetarian but I don’t eat animals other than chicken and fish. If you are vegan, there’s no reason why you couldn’t substitute the fish for mushrooms or chickpeas for example. I try to stay away from processed alternatives as much as possible to ensure I’m eating a fresh diet but of course, everything in moderation.
Serves 2
Ingredients:
150g of the rice of your choice
2 Tbps of cooking oil (I use olive oil)
1 Small brown onion
2 tomatoes
1 green chilli (you can add more if you like a bit of spice!)
1 green bell pepper
2 tsps of fresh ginger
3 cloves of garlic
1 tsp ground turmeric
1 tsp curry powder (I used masala curry powder)
200ml of coconut milk (I used Dunns River but any will do)
A handful of mangetout (you could substitute this with something else if you’re not keen on it)
80g of spinach
200g Shrimp or King Prawns deveined (I purchased mine already deveined)
Half a lime for juicing
A good handful of fresh coriander/cilantro
Warm a frying pan over a medium heat and add your cooking oil. Chop your onions finely and add to the oil and cook for around 10 minutes until they start going brown. Roughly chop the tomatoes and add them into the pan and cook for another 10 minutes. Don’t worry if they start to colour, that’s adding more flavour!
Add your green bell pepper to the pan chopped up how you wish (I finely sliced mine), and fry off until it starts to soften (around 5 minutes or so). Add in your mangetout for the last few minutes.
While your onion, tomatoes and green pepper are cooking, prepare your spices. Personally, I always crush my garlic in a press and I grate my ginger through a fine grater but everything else I chop up finely. Add your spices to the pan - green chilli, garlic, ginger, turmeric and curry powder and cook for a few minutes and then add 200ml of coconut milk. It’s ok if you add a bit more but not too much or it’ll reduce the flavour of the spice blend. Once it’s starting to bubble, add your washed spinach and stir it in. Gradually it will wilt down with the heat from the sauce. The last to go in are the King Prawns/Shrimp. As they’re soaking up the flavours from the sauce, they’ll cook gently and you’ll know they’re cooked when they turn pink.
If the sauce starts to thicken too much, you can either add a bit of water or another bit of coconut milk. I chose milk but water would have made it even healthier!
Once the shrimp are cooked through, squeeze over your lime and add a handful of coriander and serve up with your rice.
Enjoy!
My curry
Just before I got stuck in…!
