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CURRENT ISSUE:
JUNE
2013
NEW
LOOK!
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Cory’s Green Coconut Curry with Prawns
Serves 4
» 1 tbsp (15 mL) olive oil
» 1 shallot, finely chopped
» 2 cloves garlic, finely chopped
» 1 tsp (5 mL) sea salt
» 1 tsp (5 mL) freshly ground black pepper
» 3 tbsp (45 mL) garam masala
» 1 tbsp (15 mL) green curry paste
» 14 oz (398 mL) can light coconut milk
» 2 lb (1 kg) prawns, shelled and deveined
» 1 tbsp (15 mL) chopped fresh cilantro
1 Place a medium saucepan over medium heat and add olive oil, shallot, garlic, salt, pepper and garam masala. Cook until garlic and shallot are softened, about 5 minutes.
2 Add green curry paste and coconut milk, and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally. Simmer the sauce to desired thickness (the longer you simmer the thicker it becomes) before adding prawns which cook quickly, and become tough if overdone.
3 Add prawns and cook for 5 minutes or until pink.
To Serve: Garnish with fresh cilantro.
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