A street hawker style Indian curry with prawns and rice that's quick and easy. Try this one-pot Indian Coconut prawn curry made with authentic spices using Street Kitchen kits. Cook with prawns and rice in one pan for a dinner that's ready in just 30 minutes.
Ingreadient:
- 450g peeled, deveined green king prawns
- 225g pkt Street Kitchen Coconut Chicken Chettinad Kit
- 2 tbsp vegetable oil
- 250g punnet cherry tomatoes
- 165ml tin coconut milk
- 450g pkt family size microwave basmati rice
- 2 x birdseye chillies, thinly sliced
- Coriander leaves, to serve
- Lime wedges, to serve
Direction:
- Place prawns in a bowl and add the ginger & garlic paste from the Street Kitchen pack. Stir to coat.
- Heat 1 tbsp of the oil in a large non-stick lidded frying pan over medium high heat. Add the prawns and cook, stirring, for 2-3 minutes or until lightly coloured. Transfer to a plate
- Heat remaining oil in the pan and add the Street Kitchen spices. Cook for 1-2 minutes or until aromatic. Add the tomatoes and cook over high heat for 2 minute or until starting to split. Pour in the curry sauce and bring to a simmer. Stir in 1 cup of water and the coconut milk. Add the rice, stir to combine, cover and cook for 10 minutes or until the rice is almost cooked.
- Return prawns and chilli to the pan, gently stir to combine. Cover and cook for a further 2 minutes or until the rice and prawns are cooked
- Serve the prawns and rice, scattered with remaining chilli, coriander and lime wedges.
