Creamy curry prawns with coconut rice

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Creamy curry prawns with coconut rice

1. 20ml oil
2. 1/2 brown onion, finely chopped
3. 1 cup white jasmine rice
4. 1 cup water
5. 1 can coconut cream
6. 4 tablespoons red curry paste
7. 3 tablespoons tomato paste
8. 1 tablespoon curry powder
9. 1/2 teaspoon cayenne pepper
10. 1/2 teaspoon sweet paprika
11. 1/2 teaspoon turmeric powder
12. Pinch salt
13. Pinch ground pepper
14. 1/2 tomato, soft, de-seeded and chopped finely
15. 600g large green prawns, peeled, deveined

The instruction how to make Creamy curry prawns with coconut rice

1. Put oil into a frypan on medium heat and add ground onion, regularly stir onion until it softens.
2. Meanwhile, place rice and water in a rice cooker. Add half a cup of coconut cream. Cook.
3. When onion is soft, turn the heat to low. Add the red curry paste, tomato paste and the rest of the coconut cream. Stir for a minute while simmering.
4. Add the curry powder, cayenne pepper, paprika, turmeric, salt and pepper. Stir for 2 minutes.
5. Add chopped tomato to the pan and use a potato masher to slightly mash tomatoes through the sauce.
6. Add prawns and cook for 2-3 minutes on low, or until prawns are cooked through. While cooking, stir constantly, flipping the prawns so both sides get cook. (see Notes)
7. When rice is done, spoon it onto plate and drizzle generously with sauce and prawns.

Nutritions of Creamy curry prawns with coconut rice

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation