| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Macanese |
Tamara3 |
1 |
Servings |
INGREDIENTS
| 500 |
g |
Shelled king prawns, tail |
|
|
on |
| 2 |
|
Onions, chopped |
| 3 |
T |
Peanut oil |
| 1/2 |
|
Coriander |
|
|
Extra coriander for serving |
| 3 |
T |
Peanut oil |
| 1 |
|
Onion, diced |
| 2 |
|
Cloves garlic, minced |
| 2 |
|
Red chillies, minced |
| 2 |
t |
Minced ginger |
| 1 |
t |
Curry powder |
| 1 |
t |
Garam masala |
| 250 |
|
Thai coconut milk |
| 250 |
|
Water |
|
|
Salt and pepper to taste |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
First, make the curry sauce. Heat the oil and add the onion, garlic,
chilli and minced garlic and saut gently until the onions are golden,
about 10 minutes. Add the curry powder and garam masala and continue
to cook until fragrant, another 5 minutes. Add the coconut milk and
water and simmer gently then puree in a food processor until smooth.
Season to taste with salt and pepper. Meanwhile, heat the oil and saut
the onions until golden. Add the curry sauce and coriander and just
bring to the boil. Add the prawns and simmer for 5 minutes until the
prawns are orange and cooked through. Serve on a bed of steamed rice
with a little extra coriander. Converted by MC_Buster. Per serving:
860 Calories (kcal); 82g Total Fat; (83% calories from fat); 5g
Protein; 32g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 16
Converted by MM_Buster v2.0n.
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