This recipe is absolutely perfect for weeknights! It is prepared in less than 25 minutes and requires few ingredients. Feel free to add more greens like spinach or bok choy but I like the simplicity of this curry! You can also increase the heat by leaving the seeds in the jalapeno, but the heat level is perfect for me with the seeds removed!
2 large servings
Ingredients :
-
2 green onions, finely chopped
-
2 tbsp vegetable oil
-
3 cloves of garlic, finely chopped
-
1-inch piece of fresh ginger, finely chopped
-
1 tbsp tomato paste
-
½ can of coconut milk
-
2 tbsp water
-
1 1/2 tsp garam masala
-
A pinch of cinnamon
-
1 jalapeno pepper (seeds removed and finely chopped)
-
5 ml (1 tsp) kosher salt
-
500g fresh or frozen prawns, deveined and peeled
-
2 tbsp finely chopped cilantro
-
Optional: lime juice to serve
To serve :
-
Fresh coriander leaves, to garnish
-
Basmati rice, for serving
-
Slivered almonds, to serve
-
A spoonful of plain yogurt, to serve
Steps :
-
Cook your rice as recommended on the package.
-
Meanwhile, heat a large skillet over medium heat and add the oil.
-
Add the green onions, and sauté for a minute. Add the garlic and ginger and cook for another minute. Add tomato paste, garam masala and cinnamon. Stir well and cook for another minute.
-
Add the water to deglaze the pan and scrape up the bottom with your spatula. Add the jalapeno pepper, coconut milk and mix well.
-
Bring the mixture to a boil and add the prawns. Stir well and cover for 2 minutes.
-
At the last minute, add the fresh cilantro and serve with the rice, more fresh cilantro and sprinkle with slivered almonds. SO good.