Creamy Prawn Curry Recipes

Steps:

• Shell and devein prawns.
• Place prawns in a bowl and pour cream over, cover and chill for 1 hour.
• Chop onion.
• Crush garlic and add salt.
• Melt butter in a heavy pan and saute onion and garlic over a low heat until onion is soft but not coloured.
• Add curry power, still over low heat and cook for about 3 minutes to release aroma.
• Sprinkle plain flour and continue cooking for 1 to 2 minutes.
• Remove pan from heat and add chicken stock, whisking until smooth.
• Return to a higher heat and cook until it boils and thickens.
• Reduce heat and add prawns with the cream, stirring to mix well together and until prawns are heated through.

Steps:

• Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
• Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
• Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Steps:

• Chop the onion, garlic, chilli and ginger. It doesn't have to be neat as it's all going to be blended.
• Fry the Onion, Garlic, Chilli and Ginger in a little oil for 2 minutes.
• Add the Red pesto and fry for another 2 minutes
• Add the 150 ml boiling water and simmer for 5 minutes
• Blend the contents on a medium speed for 30 seconds.
• Return blended ingredients to the pan and add prawns. Season with a little salt and pepper and serve with boiled rice.

Steps:

• Heat the oil in a pan and cook the onion for 8-10 mins until starting to soften, then stir in the garlic and cook for 1 min. Add the peppers, spices, tomato purée and a splash of water. Cook for 1-2 mins until the peppers soften.
• Add the almonds, stock cube and 500ml water to the pan, season and simmer for 10 mins. Stir in the cream. Cook the beans in a small pan of boiling water for 2 mins until just tender, then drain.
• When you're ready to eat, add the salmon to the sauce, simmer gently for 2-3 mins until the fish turns opaque, then add the prawns and cook for a further 1 min until they turn pink. Check the salmon is cooked through (it should easily flake when gently pressed with a knife). Remove from the heat and add a little lime juice. Serve scattered with the coriander, the beans with the rice and the lime wedges for squeezing over.

Steps:

• Cook chicken in a hot pan coated with cooking spray till brown and tender. (If using prawns, you can stirfry them at this point till they turn pink, or you can wait till the end and just cook them in the sauce for a few minutes.) Remove from the pan and keep warm.
• Saute the garlic, curry powder, carrots, onion and capsicum for 4 - 5 minutes.
• Combine cornflour and water in a small bowl.
• Turn the heat way down low and stir in the milk, stock and cornflour/water mixture. Stir until sauce thickens. Return chicken to the pan and coat with the curry sauce.
• Serve over rice.
• NOTE: After a review stating this was "bland" I realised that Keen's Curry Powder (available in Australia) may be quite different from brands available overseas. Keen's brand curry powder has a fairly high salt content. You may need to add salt to this recipe if your curry powder is low in salt.

Steps:

• Peel and devein the prawns, leaving the tails intact.
• Put them in a bowl, add the lemon juice, then toss together and leave the for 10 minutes.
• Rinse the prawns under running cold water and pad dry with paper towels.
• Heat the oil in a heavy based frying pan and fry the onion until lightly browned.
• Add the turmeric, cinnamon, cloves cardamom, bay leaves, ginger and garlic, and fry for 1 minute.
• Add the chili powder, creamed coconut or coconut milk, and salt, to taste, and simmer for 2 minutes.
• Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.