Prawn Curry
Homemade Prawn and vegetable Curry
Use this sauce as a drizzle over crispy chicken of a katsu chicken or add it with some vegetables, seafood, diced chicken breast, or leftover meat. Add an extra drop of vegetable stock to loosen the texture as it will be a concentrate of flavour!
Ingredients
for the curry base
- 1 tbsp oil
- 1 onion chopped
- 3 garlic cloves crushed
- 2 cm ginger peeled and grated
- 1 carrot grated
- 1 tin coconut milk 400 ml
- 150 ml vegetable stock
- ½ tsp red chili flakes
- 3 tbsp mild curry powder
- 1 tsp ground turmeric
- 1 tbsp soy sauce
- ½ lime zest and juice
- 1 tsp honey
To finish the curry
- 1 tbsp oil
- 1 shallot sliced thinly
- 1 carrot sliced thinly
- 4 tbsp sweetcorn
- 1 courgette sliced thinly
- 16 wild Atlantic prawns tails raw, depending on the size of the prawns
- 2 portions Udon noodles ready to use
- 2 tbsp fresh coriander chopped
- Salt and pepper
Instructions
- First prepare the curry sauce. This can be prepared ahead of time and frozen until needed.
- Heat one tbsp of oil in a saucepan, sauté the onions, garlic, ginger, and carrots for 3-4 minutes or until soft and lightly caramelised.
- Pour in the saucepan the coconut milk, vegetable stock, curry powder, turmeric, and chilli flakes. Add the soy sauce, lime zest and juice, and honey. Check the seasoning.
- Cover and simmer over a low heat for 6-8 minutes until the vegetables are fully cooked.
- Remove from the heat and using a hand held blender, blend until the mixture is smooth.
- Set aside.
- Next, preheat a wok over high heat.
- Add some oil and stir-fry the shallot, carrot, sweetcorn and courgette for 3 minutes stirring once or twice to ensure the vegetables are lightly coloured.
- Add the curry sauce to the mixture and bring to simmer for another 2-3 minutes.
- Add the prawns and Udon noodles and cook for a further 3 minutes until the prawns are fully cooked and the noodles have warmed up and coated in the sauce.
- Check the seasoning and add a dash of soy sauce, lime juice if needed.
- Transfer in serving bowls and sprinkle with fresh coriander.
- Enjoy while piping hot.
