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After-work king prawn curry with rice

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Ingredients for 4 servings:

  • 300 g rice
  • 500 g king prawns, frozen
  • 1 can pineapple, sliced
  • 1 can of tangerine(s)
  • 1 can coconut milk
  • 1 onion(s)
  • 1 clove(s) garlic
  • 1 tbsp lemon or lime juice
  • 1 tsp curry paste, red
  • ½ tsp ginger
  • ½ tsp turmeric
  • 1 pinch of salt
  • some oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Quick and fruity – when you’re short on time.

Prepare the rice according to the package instructions. Peel and finely chop the onions and garlic. Sauté the onions in a little oil in a deep pan until translucent. Add the king prawns and fry until cooked through. Deglaze with the coconut milk and stir to combine. Add the lime juice, garlic, and drained pineapple and mandarin oranges and stir to combine. Bring to a boil and season to taste. Serve with the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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