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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Creamy Sri Lankan Prawn Curry

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You’ll have dinner on the table in just half an hour with this 30-minute curry, and the flavours won’t suffer in the slightest from the speed! Serve with a crispy, flaky roti, fluffy naan bread or some steamed rice.

WATCH THIS RECIPE

CREAMY SRI LANKAN PRAWN CURRY

PREP TIME

10 minutes
COOK TIME

20 minutes
SERVES

4
Ingredients

3 garlic cloves

1 x 4cm piece ginger, peeled, roughly chopped

1 large mild green chilli, roughly chopped

1 tbsp vegetable oil

2 tbsp curry powder

1 tbsp tomato paste

1 tomato, finely chopped

1 cup coconut cream

1 cup chicken stock

1 cinnamon stick

400g (14 oz) peeled and deveined prawns/shrimp

1 tsp sugar

sea salt

coriander (cilantro) leaves, to serve

warm roti or naan bread, to serve

Steps
Step 1

Use a mortar and pestle to pound the garlic, ginger, chilli 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.

Step 2

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 and bread on the side.

Note Icon

Notes:

– Mirin is a Japanese rice wine.

– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.

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