Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, tomato curry with prawns and coconut. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tomato Curry with Prawns and Coconut is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Tomato Curry with Prawns and Coconut is something which I’ve loved my entire life.
Plenty of flavour from the herbs and spices, but the coconut milk in this tomato based curry keeps it nice and mild. Fresh and chunky King Prawns from SeaFresh, tomatoes fresh from the garden and some spinach for some added. Heat the oil in a large frying pan.
To begin with this particular recipe, we must prepare a few ingredients. You can cook tomato curry with prawns and coconut using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tomato Curry with Prawns and Coconut:
- Make ready 20 Prawns (medium)
- Get 1 dash ● Brandy, white wine or sake
- Make ready 800 ml Water
- Make ready 4 tbsp Curry powder (Indian product)
- Take 2 Consommé cubes
- Get 2 Onions
- Get 1 Carrot
- Get 1 clove Garlic
- Take 1 piece Ginger
- Make ready 1 from 2 tablespoons Olive oil
- Prepare 1 can Canned tomato
- Get 1 can ○ Canned coconut milk
- Prepare 1 tbsp ○ Salt
- Prepare 1 tbsp ○ Sugar
- Make ready 1 Plain flour
Gluten and dairy free with a vegan option. I feel funny posting this one because I know a decent amount of you readers are from London. This tomato-coconut shrimp curry is a quick and healthy rendition of traditional Indian curry. Simple enough to make for a weekday dinner yet sophisticated enough to serve to dinner guests.
Instructions to make Tomato Curry with Prawns and Coconut:
- Peel the prawns and soak in the brandy. Set the shells aside.
- Dry-roast the shells in a frying pan until fragrant. Turn off the heat, pour the 800 ml of water into the pan, then turn the heat back on.
- Meanwhile, finely chop the onion, carrot, ginger, and garlic.
- Once the prawn stock starts to boil, remove the scum from the surface and continue to simmer over low heat.
- Using another frying pan, heat the olive oil and cook the onion until golden brown. Add the garlic, ginger, and carrot. Cook some more.
- Then add the canned tomato. Cook it as you mash the tomato until the moisture has evaporated. Then, add the curry powder and cook lightly.
- Strain the prawn stock through a strainer with a paper towel into Step 6's pan and add the consommé cubes. Simmer for 20 minutes.
- Turn off the heat and add the ○ ingredients. Turn the heat back on again.
- Coat the prawns with plain flour and add into the curry. When the prawns cook through, it is ready to serve!
The combination of light and creamy coconut milk combined with sweet tomatoes, earthy garlic, aromatic curry powder, and a hint of lime makes this light and. This Coconut Shrimp made with tomatoes, onions, garlic, ginger, fresh basil, tomatoes, and shrimp in a creamy coconut milk sauce is seriously good. Like we were licking the sauce off our plates good. Served with zucchini noodles or spaghetti squash for an easy meal. I have always been a huge fan of curry.
So that’s going to wrap it up for this special food tomato curry with prawns and coconut recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
