Spicy One-pot Prawn Curry
, Updated Jan 18, 2021
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But let’s get back to this curry recipe, shall we? To make everything in one pot (my favourite Le Creuset Shallow Casserole), I sautéed the shallots, garlic and chillies in a little sesame and rapeseed oil and then added the rice with a little butter and turmeric to coat the grains. The aromatic flavourings all gets blitzed up in a blender – tomatoes, cumin, coriander seeds, lemongrass paste and a little Thai yellow paste. That gets added to the pot together with the prawns and the final ingredients are coconut milk (love the stuff!) and a little stock. That is it – easy peasy. The curry only needs about 25 minutes in the oven and then you can serve it with a sprinkling of crushed peanuts. So much yum!!
Check out more inspired #PowerOfFrozen recipes from fellow bloggers…
• BBQ Sardines with wild garlic salsa from Foodie Quine
• Vegetables in Tao Pan Sauce with Garlic Rice from Simply Sensational Food
• Lobster Mac and Cheese from Emily’s Recipes and Reviews
Spicy One-pot Prawn Curry
Ingredients
- 600 g | 1.5lbs giant prawns shrimp peeled and deveined (defrost if frozen)
- 400 g | 14oz can coconut milk
- 200 g | 7oz chicken stock
- 150 g | 5.3oz basmati rice
- 5 large shallots peeled and finely chopped
- 5 garlic cloves peeled and finely chopped
- 5 ripe tomatoes
- 2 red chillies sliced into thin rounds
- 2 tbsp fish sauce
- 1 tbsp palm sugar or dark brown sugar
- 2 tsp lemongrass paste or fresh lemongrass
- 1 tsp ground turmeric
- 1 tsp good quality Thai yellow curry paste
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 kaffir lime leaves
- 1 tbsp rapeseed canola oil
- 2 tsp toasted sesame oil
- 2 tsp butter
- fresh coriander cilantro leaves to garnish
- handful roasted peanuts crushed in pestle and mortar to serve
- extra red/green chillies sliced into thin rounds to garnish
Instructions
- Preheat the oven to 180C (350F).
- Put the tomatoes, sugar, lemongrass, curry paste, coriander seeds and cumin in a blender or mini chopper and process to a paste.
- Heat the rapeseed and sesame oil in a large (lidded) casserole and then stir fry the shallots, garlic and chillies for 2-3 minutes.
- Add the turmeric, butter and rice and stir until the rice is coated. Add the paste and stir to mix everything together.
- Add the prawns and kaffir lime leaves and stir fry them for a minute. Stir in the fish sauce, coconut milk and stock and bring to the boil.
- Cover and transfer to the oven. Cook for 20 minutes then take the lid off, stir, and cook for a further 5-10 minutes until liquid is reduced and rice is cooked.
- Serve with a sprinkling of crushed peanuts and garnish with a few coriander leaves.
This sounds amazingly fragrant! And so easy in one pot. Adding rice is such a great idea. Yum!
This looks stunning Lucy, and a great curry recipe to try – love the idea of putting the rice in, I do this sometimes with curried soups and a handful of basmati, but haven't tried it with a curry. Lovely!
Oh those flavours sound fantastic. I am all for one pot dishes and don't know why I don't add my rice to dishes like these rather than doing it separately.
This looks so delicious, I love that it's all cooked together, even the rice, one pot meals are the best!
I love that you cooked the rice right in there with the curry, I bet it absorbs so many of those amazing flavours!
Just love all the flavours in this prawn curry and would never have thought to make it in the oven!
It sounds gorgeous! I can never resist a curry and a one pot is even better for washing up!
Yep this looks absolutely like my kind of meal… spicy, tasty, easy and perfect with a nice cold beer! Nice job!
OMG I am not sure I can cope with this at lunchtime! Looks absolutely incredible!
SOS. I'm drooling all over myself and I can't stop. This looks absolutely incredible AND it can be made without breaking a sweat! I'm sold!