King Prawn and Maple Spicy Coconut Curry
Fish and Seafood / Mains
Metric
Imperial
Ingredients
- 1 tbsp + 2 tsp olive oil
- 14 oz king prawns, shelled
- 1 bunch spring onion, finely chopped
- 1 oz fresh ginger, peeled and finely sliced
- 2 garlic cloves, sliced
- 2 red chillies, finely sliced
- 2 tbsp + 1 tsp Madras curry paste
- 2 ¾ cups coconut milk
- 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 3 cups water
- 2 cups basmati rice
- Salt and pepper, to taste
- Fresh coriander, chopped, for garnish
- 1 lime, squeezed
Method
- In a pan heat olive oil and flash-fry king prawns for 2–3 minutes until opaque. Remove from pan and set aside.
- Heat more oil and add spring onions, ginger and garlic. Cook for 5 minutes then add half of the red chillies and Madras paste.
- Keep stirring together and slowly pour in coconut milk and maple syrup.
- Bring to the boil, add water then turn down to a simmer. Reduce liquid by a quarter.
- Prepare rice according to packet instructions.
- Five minutes before serving, add part-cooked prawns to the Madras curry sauce, stir through to fully heat and finish off cooking.
- Serve curry with rice. Garnish with chillies, fresh chopped coriander and a squeeze of lime juice.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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