Curried Prawns
This curried prawns recipe features delicate shrimp and colorful veggies cooked in a creamy curry sauce that’s easy to make with basic pantry staples.
Servings: 4
Ingredients
- 2 pounds raw prawns or shrimp peeled and deveined
- 3 tablespoons butter
- 1 small yellow onion finely diced
- 2 celery ribs diced
- ¼ cup diced red bell pepper
- 4 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 large fresh tomato diced, (or use about a cup of canned diced tomatoes, drained)
- ¼ cup all-purpose flour
- ½ teaspoon salt or to taste
- ¼ teaspoon fresh ground black pepper or to taste
- 1½ cups chicken broth
- 1 cup whole milk
- 1 tablespoon lemon juice
- ⅛ teaspoon granulated sugar
- cooked rice for serving
- chopped fresh cilantro for garnish
- chopped fresh basil for garnish
Instructions
- Melt butter in a large skillet set over medium heat.
- To the melted butter add the diced onions, celery, and peppers; saute for 2 to 3 minutes, or until beginning to soften.
- Stir in the garlic, curry powder, and paprika; cook for 15 seconds.
- Add the tomato and continue to cook for 2 minutes.
- Stir in the flour, salt, and pepper; stir and cook the flour for a minute.
- Whisk in the chicken broth and milk until smooth; bring to a boil.
- Reduce heat to a simmer; whisk in lemon juice and sugar and simmer for 20 minutes, stirring occasionally.
- Add prawns to the sauce and cook for 2 minutes, or until pink and cooked through.
- Taste for salt and seasonings; adjust accordingly.
- Serve over rice and garnish with cilantro and basil.
Nutrition
Calories: 377kcal | Carbohydrates: 16g | Protein: 51g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 395mg | Sodium: 698mg | Potassium: 999mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1261IU | Vitamin C: 21mg | Calcium: 258mg | Iron: 3mg
