Thai Style Tiger Prawn Curry Recipes

THAI STYLE TIGER PRAWN CURRY

Thai Style Tiger Prawn Curry image

A mildly spiced, flavourful curry that beautifully balances different tastes and textures, resulting in a curry that leaves its flavour lingering and leaves you wanting more :-).

Provided by Vic Krishnan Kannan

Categories Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

200 g tiger shrimp
200 g button mushrooms
200 g pineapple
200 g onions
200 g cherry tomatoes
200 g capsicums
330 ml coconut milk
20 g almonds
8 dried red chilies
1 lemon
1 teaspoon turmeric powder
10 g table salt
4 garlic cloves
1 piece ginger
2 tablespoons oil
1 tablespoon of melted butter

Steps:

1) Overnight, soak the almonds so that the skin will come off easily the next day.
2) Clean and cut the mushrooms, pineapple, onion, cherry tomatoes and capsicum and set aside.
3) Devein the prawns.
4) Remove the skin of the almond and grind it along with the dry chillies, garlic and ginger to form a smooth paste.
5) Grate the zest from the lemon.
6) Add the oil to the pan and saute the cut vegetables on high fire and toss in a pinch of salt.
7) Add the paste made of almonds, chillies, garlic and ginger.
8) Add turmeric powder.
9) When the vegetables soften, add the coconut milk.
10) When the coconut milk starts boiling, add the lemon zest.
11) In a separate pan, melt the butter, add the peeled prawn, add a pinch of salt and toss until it turns pink.
12) Once the prawns are cooked, add it to the wok with the rest of the stuff.
13) Let it simmer for a few minutes under low fire, add the remaining salt.
14) Taste the gravy and add more salt if required.
15) Serve with steamed rice and popodums.

Nutrition Facts : Calories 442.4, Fat 32, SaturatedFat 19, Cholesterol 70.6, Sodium 1326, Carbohydrate 32.2, Fiber 6.2, Sugar 16.4, Protein 14.8

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