This Thai-style prawn and coconut curry is incredibly succulent and very quick to prepare. I used 6 beautiful king prawns, which I bought from the local fishmonger. For the coconut milk curry, I combined very few ingredients: one onion, one potato (previously boiled and diced), and some frozen peas. Once the coconut curry is ready, quickly pan fry the prawns and then added them to the curry dish. Serve hot with boiled basmati rice.
Quick Prawns and Coconut Milk Curry
Peel and clean the king prawns. Place them in a bowl and season with a tsp of olive oil and ground pepper. Finely chop the garlic and fresh ginger, add half of it to the prawns. Mix well and set aside.
Heat 2 tbsp of olive oil in a large pan, add the mustard and fennel seeds and let them sizzle for a minute. Add the onion, finely chopped, and cook over medium heat for 10 minutes until golden brown. Add the remaining chopped garlic and fresh ginger, as well as the fresh chilli, also finely chopped. Combine well and cook for 1-2 minutes.
Add the frozen peas and cook for 5 minutes over medium heat. Then add the tomato puree, coconut milk, the boiled potato (previously diced), salt, and pepper. Cook for another 5 minutes over low-medium heat. Taste and add salt if necessary.
Heat a tablespoon of oil in a frying pan. Once hot, add the prawns (and marinade). Cook over high heat for a minute and a half per side (even less if they are small). Season with a pinch of salt and then transfer them into the coconut milk curry. Leave for 2 minutes to settle.
Garnish with some fresh parsley leaves and serve hot with some boiled basmati rice.