 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate-then it would serve 8. Ingredients:
24 large prawns, peeled & deveined |
1/2 onion |
4 garlic cloves, crushed |
4 tablespoons dry white wine (or vermouth) |
1 tablespoon curry paste |
1/4 cup tomato, peeled, seeded & chopped (you may use canned but drain them well) |
2 tablespoons butter (or margarine) |
1 tablespoon flour |
1 (400 ml) can coconut milk (or use coconut milk powder and mix just over 1 cup) |
1/2 teaspoon ketchup |
Directions:
1. Melt 1 tbsp butter in a saucepan.
2. Add onion and sauté until transparent.
3. Add garlic and sauté for 1-2 minutes.
4. Add flour and stir until fully incorporated, add ketchup, stir.
5. Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
6. Add wine and curry paste and tomatoes.
7. Stir and simmer 10-15 minutes.
8. While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
9. Add sauce and serve at once over rice or noodles.
|
|