Coconut Prawn Curry

My flatmate swore that the pictures of this originally were not the best looking prawn curry she'd ever seen...but it was by far the most delicious once I finally made it!  This recipe is simple but require a wide variety of spices, so I adapted the recipe to my less formal university flat.

Coconut Prawn Curry

(Serves 2 fairly hungry individuals)

A.

500g of prawns [cleaned & deveined]

1 medium onion [finely chopped]

3/4 C coconut milk

1 C water

1 1/2 tsp tumeric powder

1 tsp fennel seeds [may use cumin as a sub]

1 TB curry powder

pinch of salt

pinch of sugar

Chopped chilli 

B.

2 garlic cloves

1/2 inch of ginger root

pinch of salt

Take all of the B. items and chop them very finely, then set aside for later use.

In a pot/wok, heat up 2 TB oil with the onion, curry, and fennel seeds on medium heat.  Saute until the onion become a golden brown color.  Then add the B. items that you chopped up earlier. Saute until aromatic.  Then add 1/2 C water to the pot and cook on low heat until water and oil begins to separate.

Toss in the prawns quickly and coat them with the spices on low for 1 minute.  (Add more water if borrom starts to stick).  Next add coconut milk and 1/2 C water and let simmer until boiling point.  Add the pinch of salt and sugar just to taste.  Use the chopped chilli to garnish if you are up for a little bit of spice! 

Additionally for a more filling meal, use this curry dish as a sauce on top of jasmine rice (instant or a rice cooker if you have one).  It's perfect!

Recipe adapted from: http://www.fussfreecooking.com/meat-recipes/coconut-prawn-curry/