Prawn coconut curry
We continue the fusion menu with this festival of flavors and textures whose ingredients refer us directly to the Asian gastronomic culture. And since it's all about crossovers, this time we'll say 'Buon Apetito'.
- 15 min
- 2 persons
- Difficulty Medium
Ingredients of the recipe
- 350 g. Grand Krust prawns
- 1 dried chili pepper
- 1 clove garlic
- 4 g. ginger
- 10 g. coriander
- 1/2 red onion
- Sunflower oil
- 10 g. tomato concentrate
- 1 tablespoon yellow curry
- 400 ml. coconut milk
- Cilantro
- 40 g. cashew nuts
Our star product
Frozen raw vannamei shrimp
Every day
Nutritional information
- Energy0 Kcal
- Proteins0 g
- Carbohydrates0 g
- Fats0 g
Step by Step of Recipe
Step 1
Cut the chili pepper removing the seeds, slice the garlic, cut the ginger and onion into julienne strips and chop the coriander.
Step 2
Cook the prawns in a frying pan with 3 tablespoons of sunflower oil, one minute on each side. Set aside.
Step 3
Over medium heat, fry the previously chopped ingredients together with the tomato concentrate in a frying pan. Add the curry and stir.
Step 4
Stir in the coconut milk and bring to a boil. Add the prawns, cook for one minute and serve with coriander and chopped cashew nuts.
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