October is an absolute gem for foodies wanting to celebrate national and world food days. This week is National Curry Week (October 9th – October 15th 2017) and I couldnt let it pass by without creating another curry recipe for the blog. (Apparently it is also Chocolate Week, but we won’t mention that) 😉
Curry recipes are by far the most popular recipes on The Kitchen Shed. I think it has something to do with the explosion of amazing flavours that curry can provide which makes eating clean an absolute joy rather than a chore.
I splashed out a bit for this recipe and bought my all time favourite frozen raw king prawns from Sainsbury’s. They are probably the best for flavour and can be cooked straight from frozen (bonus) and although they are a little more pricey, it still works out so much cheeper to make this curry at home than it would to order a takeaway.
This is a thinner curry (which I prefer) but it does thicken up as it’s cooling. It’s actually the water from the frozen prawns and the peas that waters it down so if you prefer a thicker curry, just simmer it for a little longer before adding in the prawns, alternatively you could cook the prawns and peas separately before adding them in. But honestly…. it’s just lush as it is!
If you decide to celebrate #NationalCurryWeek with one of The Kitchen Shed recipes, don’t forget to share a picture and tag me in on Facebook, Instagram or Twitter I’d love to see it!
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Clean Eating Easy Prawn Curry
- Yield: 4 Servings
October is an absolute gem for foodies wanting to celebrate national and world food days. This week is National Curry Week (October …
- 2 teaspoons Oil of choice
- 1 small Onion finely diced
- 1 Tablespoon Freshly Grated Ginger
- 3 Garlic Cloves minced/finely grated
- 1 Red Chilli seeds removed and sliced
- 1 Tablespoon Garam Masala
- 1 teaspoon Ground Turmeric
- 1/2 teaspoon Mild Curry Powder
- 1/4 teaspoon Chilli Powder or to taste
- 400ml Coconut Milk I used 100 grams of Creamed Coconut with just under 400ml of water
- 200ml Stock
- 2x 225g Frozen King Prawns cook from frozen (or thawed raw prawns)
- 100 grams Frozen Petit Pois
- 1 handful Cherry Tomatoes about 15
- 1 pinch Sea Salt & Black Pepper to taste
- Place the oil into a wide saucepan with the onion, ginger, garlic and fresh chilli. Soften over a low heat for 3-5 minutes without burning.
- Add the garam masala, turmeric, curry powder and chilli powder and pour in the coconut milk and stock. Bring to the boil.
- Once bubbling, reduce the heat to medium/low and simmer for 10 minutes.
- After 10 minutes, add in the prawns, frozen peas and cherry tomatoes. Bring to the boil whilst stirring.
- Once bubbling, reduce the heat and simmer gently with the lid on for 5 minutes, or until the prawns are completely cooked through.
- Season with fresh black pepper and sea salt if needed.
- Allow to cool slightly before serving on wholegrain rice or quinoa. Top with fresh coriander if desired.