Prawn Spicy Curry

Name: Prawn Spicy Curry
Ingredients: 2 Tablespoons Curry Paste; 1 can (400ml Can) Coconut Milk; 2 cups Small White Potatoes, Quartered; 1 teaspoon Cinnamon; 2 whole Cardamom Pods, Crushed; 1 teaspoon Fresh Grated Ginger; 1 whole Green Chili, Halved, Deseeded And Cut On The Bias; 12 whole King Prawns; 1 teaspoon Dark Brown Sugar; 1 whole Lime, Juiced; Cooked Rice, To Serve; 1 Tablespoon Peanuts, Roughly Chopped; 6 whole Basil Leaves, Finely Sliced

13 ingredients

8 steps

Ingredients

2 Tablespoons Curry Paste
1 can (400ml Can) Coconut Milk
2 cups Small White Potatoes, Quartered
1 teaspoon Cinnamon
2 whole Cardamom Pods, Crushed
1 teaspoon Fresh Grated Ginger
1 whole Green Chili, Halved, Deseeded And Cut On The Bias
12 whole King Prawns
1 teaspoon Dark Brown Sugar
1 whole Lime, Juiced
Cooked Rice, To Serve
1 Tablespoon Peanuts, Roughly Chopped
6 whole Basil Leaves, Finely Sliced

Directions

1

1.
2

Using a large saute pan, mix the curry paste and the thick part of the coconut milk and cook over medium heat until aromatic.
3

Pour in the rest of the coconut milk and simmer for a couple of minutes.
4

Add in the potatoes, cinnamon, cardamom, ginger and green chilli and simmer for 15 minutes, or until the potatoes are tender.
5

2.
6

Add the shrimp, brown sugar and lime juice and cook for a further 4 minutes and until the shrimp are cooked.
7

3.
8

Serve the curry on a bed of rice and sprinkled with peanuts and basil.