So many thanks to 'Homemade' for this 'Simple prawn, coconut and aubergine curry' ... read on and see what you think... I think you may like it!
Serves Four
(9.2g carbs per serving)
2 tbsp coconut oil
1 onion, chopped
2 cloves of garlic, finely grated
A thumb-sized piece of fresh ginger, peeled and grated
1 red or green chilli, deseeded (if you like) and finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
½ tsp turmeric
Sea salt and freshly ground black pepper
1 aubergine (eggplant), grated or cut into fine julienne
100g cherry tomatoes, cut in half
300ml vegetable stock
250ml coconut milk
200g raw tiger prawns, peeled
A large handful of baby spinach
1. First, make the spice paste: heat 1 tbsp of the coconut oil in a large pan and fry the onion, garlic, ginger and chili for 2 to 3 mins to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over a medium heat for a further 1-2 mins until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
2. Return the pan to the heat and add the remaining coconut oil. Add the paste and fry for 2-3 mins. Add the aubergine (eggplant) and sauté for 1-2 minutes, stirring to coat it in the paste, before adding the cherry tomatoes. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10-12 mins.
3. Add the coconut milk and prawns and cook for 3-4 mins until the prawns are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.
2. Return the pan to the heat and add the remaining coconut oil. Add the paste and fry for 2-3 mins. Add the aubergine (eggplant) and sauté for 1-2 minutes, stirring to coat it in the paste, before adding the cherry tomatoes. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10-12 mins.
3. Add the coconut milk and prawns and cook for 3-4 mins until the prawns are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.
All the best Jan
14 comments:
It looks lovely, something totally different to the curries I usually eat.
Ooh that looks very nice.
Must get some aubergines.
Sue
Jo
I agree is does look fabulous, and full of good things ... so flavour-some, it's a winner!
All the best Jan
Sue
Yes, do get those aubergines soon ... I feel sure you'll love this recipe!
All the best Jan
Everything in the recipe sounds great. Then I got to the prawns. I've never eaten prawns in my life and had to look them up to see what they are. :-) I suspected that they were some type of seafood. They look a little scary to an inlander who is used to eating beef, chicken, and pork. But I bet it's delicious. I love curry.
Judy (Cranberry Morning)
Yes, prawns are good, in a curry or thai dish or even eaten with some avocado and salad.
I'm sure you could adapt this recipe to use chicken ...
All the best Jan
Have begun my spring garden and look forward to preparing these fresh foods. This looks great.
We have two kinds of garlic here and harvested a handful of the stronger old fashioned garlic to cook with.
Thanks. We have five ponds here with three year round springs and a creek. I love water but Lizzy does not.
Have a blessed week.
lot's of ingredients....looks and sounds yummy!!!!!
Looks lovely and I do like prawns. We eat them often.
Gail
Your garlic sounds good, especially the 'old fashioned' variety.
It's so lovely to start work on the garden and look forward to home grown foods ...
All the best Jan
Debbie
Yes, lots of great herbs and spices ... super tasting!
All the best Jan
'Margaret'
Now ... if you like prawns, I'm sure you would like this!
All the best Jan
I LOVE coconut and prawns together. YUM!!!!!
Ivy (Happy Whisk)
"coconut and prawns together" are most definitely "YUM!!!!!"
All the best Jan
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