One-pan Coconut Chettinad Prawn Curry

Indian Prawn Coconut Curry with rice dinner Recipe

Recipe By:

Street Kitchen

streetkitchen.co [1]

Prep Time:

10 mins

Cook Time:

20 mins

Serves:

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.

Ingredients

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

Method

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.