Creamy Sri Lankan Prawn Curry (vietnam)
๐ Creamy Sri Lankan Prawn Curry
"Youโll have dinner on the table in just half an hour with this 30-minute curry, and the flavours wonโt suffer in the slightest from the speed! Serve with a crispy, flaky roti, fluffy naan bread or some steamed rice."
Recipe: https://www.marionskitchen.com/creamy-sri-lankan-prawn-curry/
Ingredients
- 3 garlic cloves
- 1 4-centimeter piece ginger, roughly chopped
- 1 large mild green chilli, roughly chopped
- 1 tablespoon vegetable oil
- 2 tablespoons curry powder (mine: hot one)
- 1 tablespoon tomato paste
- 1 tomato, finely chopped
- 1 cup coconut cream
- 1 cup chicken Stock
- 1 cinnamon stick
- 400 g (14 oz) peeled and deveined prawns/shrimp
- 1 teaspoon sugar
- sea salt
- coriander/cilantro leaves, to serve
Steps
Use a mortar and pestle to pound the garlic, ginger, chili and a pinch of salt to a very rough paste.
Heat the oil in a wok or saucepan over medium heat. Add the garlic paste and cook, stirring, for half a minute. Then add the curry powder and tomato paste and stir for another half a minute. Add the tomato and cook for about 2 minutes to allow the tomato to soften. Then add the coconut cream, chicken stock and cinnamon stick. Simmer for about 8 minutes.
Add the prawns and cook for 2-3 minutes or until the prawns are cooked through. Season with sugar and salt to taste. Serve topped with coriander.
