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Coconut Tiger Prawn Curry

2

garlic cloves

1/2

-inch peeled fresh gingerroot

3

fresh hot green chilies, serrano

2 1/2

cups

thinly sliced onion

1/4

cup

vegetable oil

1 1/2

tablespoons

ground coriander

1

teaspoon

ground cumin

1

teaspoon

turmeric

1

teaspoon

salt

1/2

teaspoon

freshly ground black pepper

1/4

teaspoon

ground cinnamon

1/8

teaspoon

ground cloves

1

(14 – ounce) can unsweetened coconut milk

2

pounds jumbo tiger prawns or jumbo shrimp, (about 24) shelled and deveined

1

Mince garlic and gingerroot. Finely chop chilies. In a deep 12–inch heavy

2

skillet cook onions in oil over moderate heat, stirring occasionally, until

3

edges are browned. Add garlic, gingerroot, chilies, and remaining ingredients

4

except coconut milk and prawns or shrimp and cook over moderately low heat,

5

stirring occasionally, 8 minutes. Stir in coconut milk and remove skillet from

6

heat. Sauce may be made days ahead and cooled completely before being chilled,

7

covered. Shell prawns or shrimp, leaving tails and first shell segments intact,

8

and devein if desired. Bring sauce to a boil, stirring. Add prawns or shrimp and

9

simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5

10

minutes.

Servings: 6

Yield: 6 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (2.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

116.01

Calories From Fat (72%)

83.67

% Daily Value

Total Fat 9.49g

15%

Saturated Fat 0.73g

4%

Cholesterol 0mg

0%

Sodium 391.77mg

16%

Potassium 137.85mg

4%

Total Carbohydrates 7.99g

3%

Fiber 1.95g

8%

Sugar 2.87g

 

Protein 1.09g

2%