Description
A flavorful coconut prawn curry with spices and vegetables.
Ingredients
Scale
- 500g prawns, peeled and deveined
- 400ml coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat.
- Sauté onion, garlic, and ginger until fragrant.
- Add curry powder and stir for a minute.
- Pour in coconut milk and bring to a simmer.
- Add prawns and bell pepper.
- Cook until prawns are pink and cooked through.
- Season with salt.
- Garnish with cilantro and serve.
Notes
- Serve with rice or naan.
- Adjust spice level to your preference.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: coconut prawn curry