COCONUT SHRIMP CURRY
This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 18
Steps:
- In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
- While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
- Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
- Serve over hot rice and garnish with cilantro or parsley.
Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 3 g, Fat 24 g, SaturatedFat 21 g, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 2 g
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
COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY)
An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free. Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!! Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.So, let's make some Thai Coconut Curry Shrimp for dinner tonight!(Oh, if you like Thai curries? Don't forget to checkout my collection of all Homemade Thai Curry Pastes and many popular/variation of Thai curry recipes.)This recipe is super special because by making at home, we; 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!CHOOSE YOUR FAVORITE THAI CURRYThese Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste: Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry. Note: When time-pressed, and out of homemade curry pastes, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)Let me summarize why should you try this recipe tonight:1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk.2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect. 3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used).4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors.5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)Wish you a wonderful start of the week.-Savita
Provided by Savita
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Bring to boil 1/2 cup coconut milk in a deep saute pan on medium heat. Add Thai red curry paste, 2 springs of Thai basil (do not chop/tear basil), paprika, and sugar and boil stirring often until paste is fragrant and coconut milk reduces to half. (4-5 minutes)
- Add remaining coconut milk, and vegetables (See Note 1). Bring to rolling boil on medium heat. Now add shrimp. Cook stirring often to prevent sticking at bottom, for 5-6 minutes or until shrimp turn pink.
- Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact). Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.
COCONUT CURRY SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
- Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
- Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
QUICK PRAWN, COCONUT & TOMATO CURRY
Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.
- Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chillies and coriander sprigs, then serve with rice.
Nutrition Facts : Calories 335 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.03 milligram of sodium
PRAWN & COCONUT CURRY
Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Side dish
Time 32m
Number Of Ingredients 14
Steps:
- Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
- Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
- Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.
Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium
PRAWNS COCONUT CURRY RECIPE
Prawns Coconut Curry recipe is made with tiger prawns in coconut milk curry is a delight to be enjoyed with hot rice. This delicious cooked seafood recipe is an easy preparation and best enjoyed during cloudy days with steamed rice. Did you know: Prawns are low-fat source of protein. It is rich in calcium, potassium and phosphorous and is a good source of Vitamin A and E. Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. If you like this recipe, try our similar recipes Goan Prawns Balchao Recipe (Prawns Pickle) Prawns Pulao Recipe (Marinated Prawns in Spiced Rice) Rava Fried Prawns Recipe Mustard Prawns In Coconut Recipe
Provided by Yeleena Thomas
Time 45m
Yield Makes: 4 Servings
Number Of Ingredients 19
Steps:
- To prepare Prawns Coconut Curry Recipe, begin by making a paste of fennel, pepper, ginger and garlic by adding a little water.
- Heat a Kadai or meen chatty with oil. Once hot, splutter mustard seeds.
- Add the above paste and saute till the raw smell leaves.
- Add curry leaves, green chilli and chopped onions. Saute till onions turn translucent.
- Add in chopped tomatoes and cook till tomatoes turn mushy.
- Add in tamarind paste. Add coriander powder and chilli powder and mix for a minute.
- Add second and third milk extract of coconut. Add salt and bring it to a boil.
- Add cleaned and deveined prawns. Cook for 4-5 minutes.
- Now add first milk extract of coconut and mix well. Do not boil. Once it is heated enough take it off flame and garnish prawns coconut curry recipe with chopped coriander leaves.
- Serve Prawns Coconut Curry with hot steamed rice.
RED COCONUT CURRY WITH SHRIMP
Easy to make red coconut curry. Serve with jasmine rice or basmati rice.
Provided by Lt470
Categories Main Dish Recipes Curries Coconut
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
- Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
- Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
- Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 20.2 g, Cholesterol 172.6 mg, Fat 25.4 g, Fiber 2.7 g, Protein 21.5 g, SaturatedFat 19.4 g, Sodium 842.4 mg, Sugar 10.3 g
COCONUT PRAWN (SHRIMP) CURRY
Make and share this Coconut Prawn (Shrimp) Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
- Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
- Add the masala and fry another half minute.
- Gradually add the cocnut milk and bring to a simmer.
- Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
- Season to taste with salt, serve in bowls with the coriander sprinkled over.
Nutrition Facts : Calories 446.4, Fat 27.9, SaturatedFat 20, Cholesterol 315, Sodium 1434.6, Carbohydrate 13.6, Fiber 1.6, Sugar 3.5, Protein 37.5
COCONUT CURRY SHRIMP
Provided by Claire Robinson
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges.
More about "prawns coconut curry recipes"
RED CURRY PRAWNS | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
4.4/5 (7)Category AuthenticCuisine ThaiTotal Time 1 min
- To Prep Clean and shell all of the prawns; ensuring that the prawn heads are not thrown away. Prepare the noodles as per the packet instructions and set aside.
- To Cook In a large pot, add in 2 cups of water and bring to a boil. Add in the prawn heads and reduce to a simmer. Cook for approximately 10 mins before straining out the prawn heads and reserving the seafood stock. In a frying pan, add in the curry paste and cook until the oil begins to separate from it. Add in the cream and continue to cook until the mixture begins to simmer. Slowly add in the coconut milk and mix well to avoid clumps from forming in the curry. Add in the seafood stock and mix well. Bring to mixture back up to a boil and then add in the prawns and once again reduce to a simmer. Finish by adding in the fish sauce, sugar and squeezing the juice of 2 halves of the limes. Remove the pan from the heat and begin to plate.
- To Serve Plate noodles in to your serving dish and ladle over the curry. Arrange the prawns for a neater look and garnish with sliced chilli and coriander. Serve with wedges of the remaining lime!
PRAWN & COCONUT CURRY | SEAFOOD RECIPES | JAMIE MAGAZINE ...
From jamieoliver.com
Servings 3Total Time 20 minsCategory MainsCalories 219 per serving
- Discard the outer layer of the lemongrass and finely chop.Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4 to 5 minutes, until soft but not coloured.Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan.
- Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
GOAN PRAWN CURRY (AMBOT TIK) - TRADITIONAL GRANDMA'S …
From myfoodstory.com
4.8/5 (65)Calories 268 per servingCategory Main Course
- Start by defrosting prawns. Transfer prawns to a bowl and add enough cold water to soak them properly for 15 minutes. Before using, wash the prawns once or twice in running water and add them to the curry.
- Grind all the ingredients mentioned under ground masala with coconut milk to a smooth paste and set aside.
- In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
- Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the color deepens slightly. Add the defrosted (drain the water) prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice.
COCONUT PRAWN CURRY RECIPE - THE DELICIOUS TASTE OF ASIAN ...
From recipesformen.com
4.8/5 (4)Category MainsCuisine AsianTotal Time 20 mins
- First put the frozen prawns in the bowl and cover with warm water to defrost them. Let them drain out completely, then cover with the lemon juice.
- Heat the oil in the wok and add the ginger, onion and garlic and cook for about 4 minutes. Then add the spices and continue cooking for another minute or so. Optionally you can add chilli powder and a single chilli to give it a bite, but this depends on how you want your curry.
- Then add about 400ml of water and put the creamed coconut into the pan so that it melts into the water and creates the sauce.
GOAN PRAWN CURRY RECIPE - NDTV FOOD
From food.ndtv.com
5/5 (6)Category GoanServings 4Total Time 50 mins
QUICK PRAWN COCONUT CURRY - HEALTHY RECIPES UK
From nadiashealthykitchen.com
Estimated Reading Time 1 min
PRAWN CURRY IN COCONUT MILK - SWATI'S KITCHEN
From swatisani.net
Servings 1Estimated Reading Time 3 mins
KERALA KING PRAWN AND COCONUT CURRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine IndianCategory Main CourseServings 4
EASY COCONUT SHRIMP CURRY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.3/5 (10)Total Time 35 minsCategory Dinner, 1-pot, Quick And EasyCalories 302 per serving
10 BEST PRAWN CURRY COCONUT MILK RECIPES - YUMMLY
From yummly.com
COCONUT CURRY SHRIMP - DR. MARK HYMAN
From drhyman.com
Servings 4Total Time 45 minsEstimated Reading Time 2 minsCalories 421 per serving
- Make the coconut curry sauce. Place all the ingredients in a high-speed blender and blend until smooth. You can also use an immersion blender and a large Mason jar or deep bowl. When using an immersion blender, work the blender into the thicker pieces of vegetables and nuts until they are smooth and creamy.
- Heat the oil in a large skillet or pot over medium heat. Add the shrimp and sprinkle with the salt. Sauté until the shrimp are pink on all sides, 3 to 5 minutes.
- Stir in the carrots, bell pepper, cabbage, snow peas, and Coconut Curry Sauce. Bring to a boil, and then reduce the heat to medium-low, cover, and simmer, stirring frequently, until the vegetables are tender but still bright, and the sauce is thickened, 5 to 7 minutes. Stir in the cilantro. Adjust the seasoning with more curry powder or salt, as needed.
- Spread the spinach on a serving tray or divide it among individual bowls. Place the hot vegetable curry mixture on top of the spinach. The spinach should begin to wilt under the heat of the sauce. Serve immediately, while the vegetables are still bright.
SRI LANKAN PRAWN COCONUT CURRY - NADIA LIM
From nadialim.com
Servings 4Estimated Reading Time 1 minCategory Main
- Heat oil in a wok or a large heavy-based frying pan on medium heat. Cook onion for 8-10 minutes or until golden. Add garlic, mustard seeds, curry powder, turmeric, salt and ginger and continue cooking for 2 minutes, stirring constantly, until spices are fragrant.
- Stir in coconut milk, shredded coconut, tomatoes, tamarind purée, lemon juice and sugar. Simmer for about 8-10 minutes to allow sauce to reduce slightly.
- Add prawns and continue to cook for about 5 minutes or until prawns are just cooked through. Season to taste with more salt if needed but it should be about perfect.
PRAWN & COCONUT CURRY RECIPE | TILDA
From tilda.com
Cuisine ThaiCategory CurryServings 4
- Cook the rice blend in a large pan of lightly salted boiling water over a medium heat for 20-25 minutes.
- Meanwhile, heat the sunflower oil in a large saucepan and sauté the onions over a medium heat for 5 minutes stirring occasionally until softened and just beginning to colour.
COCONUT SHRIMP CURRY {SERVED OVER RICE OR PASTA!} - SPEND ...
From spendwithpennies.com
4.7/5 (42)Total Time 40 minsCategory Main CourseCalories 446 per serving
- Add tomatoes, coconut milk, and lime juice and bring to a simmer. Reduce heat and simmer 8-10 minutes or until slightly thickened.
- Optional: To thicken sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Add to sauce a bit at a time to reach desired consistency. Cook 1 minute.
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
5/5 (22)Total Time 22 minsCategory DinnerCalories 465 per serving
- For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
- Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
COCONUT PRAWNS WITH ASIAN GREENS & CURRY YOGHURT RECIPE ...
From woolworths.com.au
Cuisine AsianCategory EntreesServings 4Total Time 27 mins
- Combine yoghurt, lime juice, mustard and curry powder in a medium bowl. Cover and refrigerate until required.
- Combine coconut and breadcrumbs in a shallow dish. Crack eggs in another shallow bowl and lightly whisk until just frothy. Using a small sharp knife, butterfly the prawns open and flatten. Dip prawns into egg then press into coconut mixture. Place on a tray and continue until all prawns are crumbed.
- Heat 2 tablespoons of the oil in a large deep frying pan over medium-high heat. Cook half the prawns, for 1-2 minutes each side or until golden and cooked through. Transfer prawns to a plate. Cook remaining prawns adding more oil if required. Carefully wipe the pan clean with paper towel.
- Heat same pan over medium-high heat. Add remaining tablespoon oil, tomatoes and pak choy and stir-fry for 1-2 minutes or until tender. Serve prawns with vegetables, curry yoghurt and lime wedges. Tip 1: Shake the pak choy a little after washing but leave some water clinging as this helps create steam when cooking. Tip 2: These coconut prawns also make great party food; served just with the curry yoghurt. You can substitute Gold curry mayonnaise for the curry yoghurt. Tip 3: Green prawn cutlets are also sold in 1kg bags in the seafood freezer. Thaw them on a baking paper-lined tray in a single layer in refrigerator overnight.
PRAWN COCONUT CURRY - EASY PRAWN CURRY RECIPE THE CURRY GUY
From greatcurryrecipes.net
4/5 (1)Category MainCuisine AsianTotal Time 40 mins
- Place one tablespoon of the ginger and garlic paste, the garam masala, soy sauce and the juice of one lime in a large bowl. Stir in the prawns so that they are coated with the marinade. Allow to marinate for 30 minutes.
- Meanwhile, place the fresh coriander, chillies, cumin and coriander powder in a pestle and mortar and pound into a paste.
- Now heat the vegetable oil in a large pan or wok and fry your onions until soft and translucent. About five minutes should do the job. Then stir in the garlic and ginger paste.
PRAWN COCONUT CURRY RECIPE - NDTV FOOD
From food.ndtv.com
Servings 4Total Time 45 minsCategory Seafood
COCONUT PRAWN CURRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine IndianCategory Main CourseServings 2-3
BASIL COCONUT PRAWN CURRY - RECIPES ARE SIMPLE
From recipesaresimple.com
5/5 (425)Total Time 16 minsServings 2
COCONUT CURRY PRAWNS | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 4Total Time 30 mins
PRAWN COCONUT CURRY RECIPE – HOW TO MAKE KERALA-STYLE ...
From licious.in
Cuisine IndianEstimated Reading Time 2 minsCategory Main Dish
COCONUT CURRY PRAWNS RECIPE | RECIPELAND
From recipeland.com
4.8/5 (2)Total Time 30 minsServings 4Calories 287 per serving
PRAWN AND COCONUT CREAM CURRY - FOOD24
From food24.com
Cuisine Cooking MethodCategory Cooking MethodServings 4Total Time 50 mins
PRAWN COCONUT CURRY | INDIAN RECIPES | GOODTOKNOW
From goodto.com
3.6/5 (61)Category Dinner,Main CourseCuisine IndianTotal Time 35 mins
PRAWN, COCONUT AND TOMATO CURRY RECIPE
From telegraph.co.uk
COCONUT CURRY PRAWNS RECIPES
From tfrecipes.com
DAAB CHINGRI#WDS# GREEN COCONUT PRAWN CURRY RECIPE BY ...
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