Tiger Prawn Curry With Lemongrass


Tiger prawn curry with lemongrass

Influenced by Thai ingredients, the lemongrass and coconut infusion makes this dish very fragrant and delicious. Be careful not to overcook the prawns; otherwise, they will become rubbery, and would spoil the dish. Serve this with a portion of plain basmati rice to make it a delicious meal.


        1 large red onion, sliced; ½ cup (125 ml) oil

        2 cloves garlic, minced; 1-in (2.5-cm) piece peeled and minced fresh ginger

        3 fresh green chili peppers, deseeded and minced

        1 stalk lemongrass, trimmed, with tough outer leaves removed, and chopped

        2 tablespoons ground coriander

        1 teaspoon ground cumin; 1 teaspoon ground turmeric

        Salt to taste

        1 teaspoon freshly-ground black pepper

        ¼ teaspoon ground cinnamon

        ¼ teaspoon ground cloves

        One 14-oz (400-ml) can coconut milk

        2 lbs (1 kg) jumbo tiger prawns or jumbo shrimp (about 24 total), shelled and deveined.


Step 1:
Add the onion and oil to a large saucepan. Cover and cook on medium-high heat, stirring occasionally until slightly brown.

Step 2:
Add the remaining ingredients except the coconut milk and prawns or shrimp and cook over medium heat, stirring occasionally, about 5 to 7 minutes.

Step 3:
Pour in the coconut milk and bring the sauce to a boil, stirring. Add the prawns and simmer uncovered, stirring occasionally until just cooked through, 3 to 5 minutes. Serve hot.

Food: Tiger Prawn Curry With Lemongrass

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