Beer makes batters better, meat more tender, and sauces more flavorful.
Coconut Tiger Prawn Curry
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- #61926
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cloves garlic
1/2 inch fresh ginger root, peeled
3 fresh Serrano chilies
2 1/2 cups onion, thinly sliced
1/4 cup vegetable oil
1 1/2 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 can (14 ounce size) unsweetened coconut milk
2 pounds jumbo tiger prawns or jumbo shrimp
directions
Shell and devein the prawns. Mince garlic and ginger root. Finely chop chilies.
In a deep 12 inch heavy skillet, cook onions in oil over moderate heat, stirring occasionally until edges are browned.
Add garlic, ginger root, chilies, and remaining ingredients except coconut milk and prawns or shrimp and cook over moderately low heat, stirring occasionally, 8 minutes.
Stir in coconut milk and remove skillet from heat. Sauce may be made days ahead and cooled completely before being chilled, covered.
Bring sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.
added by
mari84
nutrition data
Nutritional data has not been calculated yet.
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