John Myers
Coconut Milk Curry with Prawns
The perfect coconut milk curry with prawns recipe with a picture and simple step-by-step instructions.
- 3 bag Rice
- 150 g Frozen peas
- 4 Carrots
- 1 bunch Spring onions
- 250 g Black Tiger Shrimp
- 400 ml Coconut milk
- 2 Tl Red curry paste
- 2 l Vegetable broth
- Turmeric
- Curry
- Salt
- Pepper
- Cut the spring onions into thin rings, dice the carrots. Put the spring onions together with the Black Tiger shrimp and a teaspoon of curry paste in a large pan and fry. Then add the peas (frozen) and carrots and season with salt & pepper. Next, deglaze the whole thing with the coconut milk and season with turmeric, curry and curry paste. Meanwhile, bring a top with about 2l vegetable stock to the boil and cook the rice in it. Drain the finished rice and add to the pan with the remaining ingredients. Mix everything well and let it steep briefly on a low level. Finished.
Facebook Comments