Creamy prawn curry recipe
Like so much Brazilian cuisine, this creamy prawn curry takes influences from all over the world - and brings a world of flavour to your table.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 477 calories / serving
- Dairy-free
Ingredients
- 2 thick slices, about 75g (3oz) crusty bread, torn
- 2 x 400ml tinned coconut milk
- 75g unsalted cashew nuts
- 1 large onion, finely chopped
- 1 red chilli, deseeded and finely chopped
For the sauce
- 1 tbsp olive oil
- 2 cloves garlic, 1 crushed, 1 halved
- 900ml (1 1/2 pint) fish stock
- 500g (1lb) raw king prawns
- lime zest and juice
- handful fresh coriander
- rice, to serve
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Shop ingredientsEach serving contains
- Energy
- 1985kJ 477.0kcal
- Fat
- 31g
- Saturates
- 19g
- Salt
- 2.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 19.4gProtein 28.3gFibre 1.9g
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- Put the torn bread in a bowl and pour over half the coconut milk. Leave to soak.
- In a processor, whizz the cashew nuts until finely ground. Remove to a bowl, then put the onion and chilli in the processor and whizz until finely chopped.
- Heat the oil in a pan and add the onion mixture and the crushed garlic. Cook for 5 minutes, until softened, then stir in the cashew nuts and cook for another 2 minutes
- Whizz the bread mixture in the processor until smooth, then stir into the pan with the rest of the coconut milk and fish stock. Bring to the boil, then add the raw prawns and cook for 4–5 minutes, until cooked through. Stir in the zest and juice of the lime. Season and scatter with the coriander. Serve with fluffy rice.
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