EASY PRAWN CURRY
This fragrant, perfumed curry has just the right amount of heat, allowing the delicate flavour of the prawns to still sing out. I love to serve it with a fluffy rice cake for a delicious quick and simple supper.
Provided by Jamie Oliver
Categories Quick & healthy recipes 7 Ways Curry Seafood Prawns Quick & healthy recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you'll be able to turn it out as a rice cake.
- Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney. Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt. Serve the curry on top of your fluffy rice cake.
Nutrition Facts : Calories 385 calories, Fat 2.7 g fat, SaturatedFat 1.3 g saturated fat, Protein 22.1 g protein, Carbohydrate 72.2 g carbohydrate, Sugar 8.1 g sugar, Sodium 1.4 g salt, Fiber 0.9 g fibre
CURRIED PRAWNS
Packed full of protein and flavour, this classic meal provides a quick family dinner that ticks all the taste and nutrition boxes.
Categories Workday lunches, Midweek Dinner
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Shell and devein prawns. Heat oil in a large heavy-based saucepan over medium heat; add brown onion. Cook, stirring, until soft but not coloured.
- Add the paste; cook, stirring, for 1 minute. Add the curry powder, sugar and flour; cook, stirring, for 1 minute.
- Gradually stir in the milk. Stir constantly until mixture boils and thickens. Stir in the prawns and peas until heated through. Season to taste with salt and freshly ground black pepper.
- Serve with steamed rice, sprinkled with green onion.
Nutrition Facts : ServingSize Serves 4
CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
CURRIED PRAWNS
Although I am not a great cook (can barely cook to 'survive', not 'serve up' this is quite a tasty dish, especially in cold weather. A hot curry will 'warm the cockles of one's heart'
Provided by info2977
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Method.
- Clean prawns (shell and de-vein).
- Gently fry fenugreek and curry leaves in heated oil.
- Add the onion, garlic, ginger and fry till onions turn golden, continually stirring evenly.
- Add curry powder, chilli powder and fry for a minute, then turn in coconut milk and ground rice (the ground rice must be blended with a bit of coconut milk), cinnamon, lemon juice and salt, and simmer for 15 minutes, adding the extra coconut milk if needed.
- Add the prawns, cover and allow to simmer for around twenty minutes.
- For a'Black Curry' the Curry powder and Chilli powder must be lightly roasted, separately.
- Add salt and lemon juice to taste.
- Yields, Servings and times are`guestimates'.
- I have not recorded this info.
Nutrition Facts : Calories 307.1, Fat 15.7, SaturatedFat 11.2, Cholesterol 286, Sodium 1392.8, Carbohydrate 10.1, Fiber 3.3, Sugar 0.6, Protein 33.5
BURMESE CURRIED PRAWNS
Provided by Florence Fabricant
Categories dinner, easy, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in large skillet or wok. Add onion, garlic and ginger and stir-fry until lightly browned. Add tomatoes, curry powder, garam masala, tamarind powder or paste, turmeric and paprika. Cook over medium heat till tomatoes begin to soften; stir in shrimp, peppers, fish sauce and 2 tablespoons cilantro.
- Increase heat slightly and stir-fry shrimp about 3 minutes, until they turn opaque. Reduce heat to low and simmer gently until shrimp are cooked through, 5 to 10 minutes depending on size. If sauce is too thick, add 2 or 3 tablespoons water.
- When shrimp are done, transfer to a serving dish and sprinkle with the remaining tablespoon of cilantro.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 1500 milligrams, Sugar 4 grams, TransFat 0 grams
CURRY PRAWNS
Enjoy these Jamaican-inspired curry prawns made with coconut milk, tomatoes, chilli and plenty of spices for a flavour-packed dinner. Serve with rice
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
- Meanwhile, if you're using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that's attached to the tail. Cut through the top layer of flesh on the back of each prawn so it's easy to remove the vein - loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
- Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
- Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.
Nutrition Facts : Calories 294 calories, Fat 21 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
EASY CURRIED PRAWNS & RICE
Make and share this Easy Curried Prawns & Rice recipe from Food.com.
Provided by Highland Hedy
Categories White Rice
Time 17m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Boil rice.
- Make up continental white sauce according to packet directions.
- Add curry powder to taste.
- Combine prawns and sauce and heat through.
- Serve with rice.
Nutrition Facts : Calories 314.2, Fat 3.9, SaturatedFat 0.8, Cholesterol 190.2, Sodium 912.5, Carbohydrate 42.8, Fiber 1.4, Sugar 0.8, Protein 24.6
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