Jamie Oliver’s Prawn and Coconut Curry
Jamie Oliver’s Prawn and Coconut Curry is a flavorful and aromatic dish that combines juicy prawns with a rich, creamy coconut sauce. Infused with spices like turmeric, garlic, and ginger, this curry is the perfect balance of heat and sweetness. It’s an easy-to-make dish that’s perfect for a weeknight dinner or a special meal to enjoy with family and friends.
Ingredients:
For the Curry:
300g (10.5 oz) raw prawns, peeled and deveined
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground turmeric
400ml (14 oz) can of coconut milk
200ml (7 fl oz) vegetable or chicken stock
1 tablespoon tomato paste
1 tablespoon soy sauce
Fresh coriander (cilantro) leaves for garnish
Salt and freshly ground black pepper, to taste
For the Rice:
1 cup basmati rice
2 cups water
1 bay leaf (optional)
Instructions:
Cook the Rice:
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and bay leaf (if using). Reduce the heat to low, cover the pan, and simmer for 10-12 minutes until the rice is cooked and the water is absorbed. Set aside.
Prepare the Curry:
Heat the olive oil in a large pan or skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the garlic, grated ginger, curry powder, and turmeric to the pan. Stir well and cook for another 2 minutes until the spices become fragrant.
Add Coconut Milk and Stock:
Pour in the coconut milk and vegetable stock, then stir in the tomato paste and soy sauce. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
Cook the Prawns:
Add the prawns to the curry and cook for 3-4 minutes until they turn pink and are cooked through. Be careful not to overcook the prawns.
Serve:
Divide the rice between bowls and ladle the prawn and coconut curry over the top.
Garnish with fresh coriander leaves and serve immediately.
Jamie Oliver’s Prawn and Coconut Curry is the perfect blend of creamy coconut milk, aromatic spices, and succulent prawns. This easy-to-make curry is full of flavor and heat, making it an ideal dish for those who love a little spice. It’s a quick meal that can be made in less than 30 minutes, perfect for a weeknight dinner or a special meal with loved ones.
Why You’ll Love This Prawn and Coconut Curry
Rich and Creamy: The coconut milk adds a rich, velvety texture to the curry, while the prawns soak up the flavors of the spices.
Quick and Easy: This dish comes together in less than 30 minutes, making it a perfect option for busy days.
Full of Flavor: The curry powder, turmeric, and ginger give the dish a bold and vibrant flavor that’s both comforting and satisfying.
Health Benefits of Prawn and Coconut Curry
Prawns: Prawns are an excellent source of lean protein, omega-3 fatty acids, and essential minerals like iodine.
Coconut Milk: Coconut milk contains healthy fats that support heart health and give the curry its creamy texture.
Spices: Ingredients like turmeric and ginger have anti-inflammatory properties and are great for digestion.
FAQs
1. Can I use frozen prawns?
Yes, frozen prawns work well in this recipe. Just be sure to thaw them before cooking.2. Can I make this curry ahead of time?
While curries are often best served fresh, you can make this dish ahead of time and store it in the refrigerator for up to 2 days. Reheat before serving.3. Can I use another protein in this curry?
Yes, you can substitute prawns with chicken, tofu, or even fish fillets. Just make sure to adjust the cooking time based on your protein choice.Tips
Jamie Oliver’s Prawn and Coconut Curry is a rich and flavorful dish that combines the sweetness of prawns with the creamy goodness of coconut milk. The aromatic spices bring a warmth and depth of flavor to this quick, easy curry. Whether you serve it with rice or naan, it’s a satisfying meal that will quickly become a family favorite.
