Name: Prawn, coconut and cashew curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 finely sliced red onion; 2 cloves, finely chopped garlic; 2 cm, peeled, finely chopped ginger; 1 finely sliced long green chilli; 2 roughly chopped roma tomatoes; 2 teaspoon garam masala; 1 teaspoon ground turmeric; 500 gram peeled, deveined, heads and tails on green prawns; 400 millilitre can coconut milk; 1/2 cup cashews, toasted; 1 tablespoon tamarind paste; coriander leaves, steamed; basmati rice, lime wedges, to serve

Prawn, coconut and cashew curry

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

2 tablespoon vegetable oil

1 finely sliced red onion

2 cloves, finely chopped garlic

2 cm, peeled, finely chopped ginger

1 finely sliced long green chilli

2 roughly chopped roma tomatoes

2 teaspoon garam masala

1 teaspoon ground turmeric

500 gram peeled, deveined, heads and tails on green prawns

400 millilitre can coconut milk

1/2 cup cashews, toasted

1 tablespoon tamarind paste

coriander leaves, steamed

basmati rice, lime wedges, to serve

Method

1.In a large, deep frying pan, heat oil on medium. Saute onion garlic, ginger and chilli 3-4 minutes, until onion is tender.

2.Add tomatoes, garam masala and turmeric. Cook 4-5 minutes, until tomatoes soften.

3.Stir in prawns and cook 1 minute. Mix in coconut milk, cashews and tamarind. Bring to boil. Reduce heat to low and simmer 2-3 minutes, until prawns change colour and are cooked through.

4.Serve sprinkled with coriander and accompanied with steamed rice and lime wedges.

Leaving prawn heads on creates a rich seafood-flavoured sauce. You can use fresh turmeric root, found in some supermarkets, in place of ground. Brighter in colour, it has a fresher, more lively flavour. Peel off brown skin with a teaspoon, then grate double the amount you’d use for dried, to add to curries, soups and pilafs.
Note

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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