Coconut Delight Prawn Curry

INGREDIENTS

2 tsp vegetable oil      

1-2tsp Coconut Delight Curry Powder

​2 tomatoes, peeled, deseeded, finely chopped

400ml can Ayam coconut milk

2 cups chicken stock

1.5 kg large green prawns, peeled, deveined, tails intact

METHOD

1. Heat oil in a large, heavy-based saucepan over low heat. Add curry powder, cook, stirring for 1 minute or until aromatic. Add tomatoes. Stir to combine.

2. Slowly add coconut milk, stirring constantly. Add stock.
​3. Increase heat to medium. Cook, uncovered, for 10 mins or until sauce thickens slightly.

Taste test and if necessary add more curry powder now

4.Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink.

Serve 


 

​Quick Fish Coral Breeze

INGREDIENTS

1 1/2 tbsp. vegetable oil          1 tsp salt

​1-2 tsp Coral Breeze Curry Powder

500g white fish cubed

​2 garlic cloves 1 thinly sliced, 1 crushed

​1 small brown onion, finely chopped

500ml coconut milk

​1 tomato, chopped

1 tbsp. finely chopped coriander leaves


METHOD

1. Heat oil in a non stick frying pan Add onions, cook until tender

2. Pour in coconut milk, add curry powder. stir thoroughly. Reduce heat and simmer for 10 minutes.

Taste test and if necessary add ore curry powder now

​3. Add salt and fish. Cook until fish is tender, 5-0 mins/ Add tomato and coriander leaves just before serving.

Spoon curry over rice or serve with chapatti.

























​Spicy Eggplant & Green Bean Curry

​INGREDIENTS.

5 tbsp. vegetable oil, divided

4 garlic cloves, chopped

1 tbsp. chopped and peeled fresh ginger

1 eggplant, peeled, cut into 2x12x12 inch sticks (14-18 ounces)

8 ounces green beans, trimmed, cut into 2 inch pieces

1 tbsp. lime zest

1-2 tsp Coral Breeze Curry Powder

1 cup unsweetened coconut milk,

3 green onions, chopped

1/4 cup fresh cilantro, chopped

2 tbsp. fresh mint, chopped

METHOD

​1. In a large skillet, over a medium-hgh heat, heat 4 tbsp. oil. Add garlic and ginger, stirring 30 seconds

2. Add eggplant and green beans. Cook until almost tender, stirring often, about 10 mins. Cover and cook until completely tender about 3 mins longer. Transfer vegetables to bowl.

3 In same skillet, add 1 tbsp. oil, lime zest and curry powder, stir 15 seconds.

4. Add coconut milk, bring to boil whisking until smooth.

Taste test and if necessary add more curry powder now.

​Return vegetables to skillet; sauté until sauce thickens enough to coat vegetables, about 3 minutes.

Season with salt.

Remove from heat

Toss in onions, cilantro and mint

Serve o a bed of rice



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