Best Prawn Curry In A Hurry Recipes

THAI RED PRAWN CURRY

Steps:

• In a large pan or skillet, heat oil on medium heat.
• Add spring onions, ginger and garlic and cook for 1 - 2 minutes, stirring frequently to ensure they do not burn.
• Add carrot and bell pepper and continue to cook for 3 - 4 minutes until tender but not soft.
• Add curry paste, stir to coat the vegetables, and heat for about 30 seconds until fragrant. Then add a small tablespoon of broth to the pan to remove any tasty bits from the bottom of the pan.
• Add remaining broth and coconut milk, stirring to combine with the vegetable mixture.
• Add snap peas, bean sprouts and raw prawn, stir to combine in the vegetable and coconut milk mixture, reduce heat to a simmer and cook for 5-6 minutes until prawns are cooked through and no longer pink.
• As the mixture cooks, monitor the consistency and add as much broth as needed. If you prefer a thinner broth add a little more.
• Season with a pinch of sea salt (or 1 teaspoon of fish sauce) to taste. At the last minute, stir in the coriander.
• Once cooked, the prawn curry can be served immediately on its own or with a side of rice.
• The curry can also be stored in the fridge for up to 5 days or in the freezer for 3 months.

PRAWN CURRY IN A HURRY

Steps:

• Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.