Prawns in Cashew Coconut Curry Sauce

7
bagchibhai 0

"This is a very mellow tasting dish that has a rich creamy taste of the coconut sauce with the nice crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer."
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Ingredients

55 m servings 253 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
  2. Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
  3. Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.

Reviews

7
  1. 11 Ratings

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Most helpful positive review

I omitted the green bell pepper, and used fresh garlic and powdered ginger. It turned out great, and was even better with some frsh cilantro sprinkled on top. Don't forget to remove the cardamom...

Most helpful critical review

Might have been better to sprinkle the cashews on top right before serving, since they got mushy.

I omitted the green bell pepper, and used fresh garlic and powdered ginger. It turned out great, and was even better with some frsh cilantro sprinkled on top. Don't forget to remove the cardamom...

Might have been better to sprinkle the cashews on top right before serving, since they got mushy.

This was a delightful curry - with just the right mix of complementary flavours. I would like the coconut milk to thicken slightly more, however. A gorgeous, simple and quick recipe; this is a k...

This is a tasty meal, but I wanted a little more from this dish. Maybe some ingredients miss in this dish for my taste, I don`t know. I follow the recipe exactly, but I didn`t use ginger (I don`...

Try this again following the recipe exactly; it was good even with substitutions, but I think the actual ingr will be better.

Awesome

Too time consuming and this recipe isn't clear-- what is done with the cinnamon sticks? Crush? Discard? Leave in?