Tropical Prawn Curry with Vanilla Coconut Essence Recipe

Preparation Time: 15m
Cook Time: 20m
Total Time: 35m
Servings: 4

August 15, 2024 4.8

Craving a taste of the tropics? Our Tropical Prawn Curry is a flavour-packed journey to paradise. Succulent prawns are bathed in a rich, creamy coconut milk sauce, infused with the exotic sweetness of vanilla bean. Aromatic spices and a touch of sunshine in every spoonful make this dish an unforgettable feast.

Ingredients:

500g large prawns, peeled and deveined
1 tbsp coconut oil
1 onion, finely chopped
3 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1 tsp ground coriander
400ml coconut milk
1 vanilla bean, split (or 1 tsp vanilla extract)
Salt and pepper, to taste
Fresh coriander, for garnish
Lime wedges, for garnish
Steamed jasmine rice, for serving

Instructions:

1 Prepare the Curry Base
In a large pan, heat coconut oil over medium heat. Add finely chopped onions, garlic, and ginger, sautéing until softened and fragrant. Stir in the curry powder, turmeric, and ground coriander, cooking for another minute to release the spices' aroma.
2 Add the Coconut and Vanilla
Pour in the coconut milk and add the split vanilla bean (or vanilla extract). Stir well, bringing the mixture to a gentle simmer. Allow the sauce to cook for 10 minutes, letting the flavours meld together.
3 Cook the Prawns and Serve
Add the cleaned prawns to the pan, stirring to coat them in the sauce. Simmer for 5-7 minutes, or until the prawns are cooked through and tender. Remove the vanilla bean, and season the curry with salt and pepper to taste. Serve the curry over steamed jasmine rice, garnished with fresh coriander and a squeeze of lime.