Prawn Curry

Name: Prawn Curry
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1 kg ready-to-cook shrimps (fresh or frozen); 750 ml vegetable stock or fish stock (from the glass); 4 medium-sized onions; 3 Garlic cloves; 1 piece(s) (approx. 30 g) Ginger; 2 red chillies; 4 TABLESPOONS Oil; 3-4 Tbsp hot curry powder (e.g. Madras Curry); 40 g Flour; 1 tin(s) (400 g) Coconut milk; 2 Sticks of lemongrass (Asian market); 1 collar Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground cilantro; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Coriander green

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1 kg ready-to-cook shrimps (fresh or frozen)
750 ml vegetable stock or fish stock (from the glass)
4 medium-sized onions
3 Garlic cloves
1 piece(s) (approx. 30 g) Ginger
2 red chillies
4 TABLESPOONS Oil
3-4 Tbsp hot curry powder (e.g. Madras Curry)
40 g Flour
1 tin(s) (400 g) Coconut milk
2 Sticks of lemongrass (Asian market)
1 collar Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground cilantro
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Coriander green

Directions

1
Defrost the prawns if necessary. Wash the shrimps. Boil up broth or fish stock. Add 2 portions of prawns to the stock, bring to the boil and remove with a skimmer. Put the stock and prawns aside.
2
Peel and finely dice the onions, garlic and ginger. Clean the chilli, cut lengthwise, remove seeds, wash and dice very finely. Sauté onions, garlic, ginger and chillies in hot oil at medium heat for about 5 minutes.
3
Dust with curry and flour and sauté briefly. Add the stock little by little while stirring and bring to the boil while stirring. Stir in coconut milk. Clean the lemon grass, cut in half lengthwise, crush it and add it to the curry.
4
Simmer covered at low heat for about 15 minutes, stirring from time to time. Clean and wash the spring onions and cut into fine rings. Season curry with salt, pepper, coriander and lemon juice.
5
Remove the lemon grass. Heat prawns and 3/4 of the spring onions in the curry. Season curry to taste again. Serve everything. Garnish with the rest of the spring onions and coriander green. Basmati rice tastes good with it.