バニラココナッツエッセンス入りトロピカルエビカレーのレシピ

Instructions:

1. 
   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. 
   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. 
   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.