How to Cook Perfect Prawn and spinach coconut curry

How to Cook Perfect Prawn and spinach coconut curry Delicious, fresh and tasty.

Prawn and spinach coconut curry. A delicious and warm homemade curry dish consisting of large king prawns, coconut milk, baby spinach, lemongrass, African birds eye chilli, and more. For the prawns, place the butterflied prawns in a bowl. Grate the ginger into a clean tea towel or cloth and twist to squeeze the juice onto the prawns.

Prawn Coconut Curry is spicy prawn curry, Jinga Masala, Chemmeen Coconut Curry, Eral Thengai Curry, Royyalu Curry, easy prawn curry.

This curry I adapted from prawn masala recipe as baseline with few changes and addition of coconut, this curry is very spicy just how a good prawn.

These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep!

You can cook Prawn and spinach coconut curry using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Prawn and spinach coconut curry

1. It’s 4 clove of garlic.

2. Prepare 1 large of onion.

3. You need 1 can of chopped tomatoes.

4. You need 2 tbsp of coconut oil.

5. Prepare 1 stick of of ginger.

6. It’s 1/2 tsp of chilli powder.

7. It’s 1/2 tsp of turmeric.

8. You need 1/2 tsp of ground cumin.

9. Prepare 1/2 tsp of ground coriander.

10. Prepare 400 ml of coconut milk.

11. You need 1 tbsp of curry paste.

12. It’s 200 grams of shredded spinach.

13. You need 400 grams of king prawns.

14. It’s 1/2 tsp of sugar.

15. It’s 1 of salt.

I've been trying to brain storm up some easy plant-based meals lately, and this week's creation was these Creamy Coconut Curried Lentils with Spinach, which are kind of.

For this post, due to my curry addiction, I naturally chose this curry recipe from the book.

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Sweet Potato, Chickpea and Spinach Coconut Curry.

Prawn and spinach coconut curry instructions

1. Heat coconut oil, add finely chopped onion, garlic, ginger and cook for 2 min until soft. Add spices and cook for futher 2-3 min to release the flavours..

2. Add tomatoes and continue to cook over a low heat for 3 min..

3. Add coconut milk, bring to the boil. Mix in spinach and lower the heat. Continue to cook until spinach collapsed 2-3 min..

4. Add prawns, sugar and salt and cook for 2-3 min. Serve with basmati rice, naan bread and lime wedges..

In my opinion, vibrant foods are the best.

Bright veggies are nutritionally packed, and visually appealing foods just cry out Pro tip: curries always taste best when the flavours have had time to meld.

So make and enjoy right away, but leftovers are especially delicious, so.

Prawn simmered in a tangy curry sauce with coconut milk & rare spices; a fiery goan speciality.

Add the creamed coconut and stir until it has melted, then add the tomatoes with their juice.