I was just looking for a new way to cook my Prawn Curry. We love our Spicy Prawn Curry but I think this has now become our new favourite. If you are wondering what’s the key to cooking this Prawn Coconut Curry or any curry for that matter. It’s a few simple techniques that can take your curry from good to great. Whole spices must be heated in hot oil, this is one way to unleash it’s flavour. A curry doesn’t take hours to cook but you have to do a good job of cooking it even in a short space of time. The onion must be cooked properly which forms the base of the curry. You want slightly brown onions, the deeper the colour the more flavour it adds to your curry. You have to cook your spices for a couple of minutes, this is when all it’s flavours are extracted. Do not cook on high heat, a curry should be cooked low and slow. The simmering is what allows all the flavours to infuse.
I also cannot stress enough how fresh spices makes all the difference to your curry. It’s really not difficult to roast and grind your own spices. A little coffee grinder does the trick in just a few seconds. When adding spices to my curries I always play around with the balance of spices until I feel it suits my palette. It’s the same with chilli powder, you can always adjust according to your own palette. This Prawn Coconut Curry is very quick to cook and tastes even better the next day. It’s best served with some Naan Bread or Rice and a nice crunchy Sambal. Looking for more Prawn recipes: Spicy Prawn Curry Creamy Chilli and Garlic Prawn Pasta If you loved this, please share!
