There can only be one result when a cook brings together large, fresh Alaskan prawns and one of the many varieties of curry seasoning, and that would be extreme salivation on behalf of anyone within smelling distance of the kitchen.
Any prawns curry dish is sure to be an absolute success with family and guests, and these preparations have the additional feature of being relatively simple to create.
The most important aspects here are 1) selecting fresh, large, shiny Alaskan prawns from a reliable seafood provider, and 2) buying a quality curry product, of which the most flavorful generally are the small glass jars of curry paste (red or green).
The incomparable size and meatiness of Alaskan prawns is what really takes these dishes to the heights of culinary prestige they usually achieve, though having a deft hand in the kitchen and knowing how to manage the cooking times and techniques play a crucial role as well.
Here we will explore a few considerations to keep in mind for the proper preparation of a prawns curry recipe using coconut milk and either red or green curry paste.
First, peel and devein the prawns (butterflying them is optional) and rinse them down under the faucet, then set them aside and let them drain completely.
Once they are somewhat dry again, smear the prawns in the curry paste of your choosing, either red or green (they can even be mixed) and let them absorb the rich flavors of the paste for an hour or so.
Then, bring a medium to large pot up to a medium heat, with a shallow layer of cooking oil or clarified butter covering the bottom.
Add the prawns and let them cook for about a minute and a half on each side, after which they should be removed and set aside, to be reincorporated into the pot towards the end of the preparation.
With the flame still on medium, add a small handful of finely chopped or grated ginger root and garlic, as well as diced onion, canned and slivered bamboo shoots, water chestnuts, broccoli spears, and red bell pepper.
Let them simmer away for a minute or two, and then add a full can of coconut milk, stirring everything together, producing a very attractive color (add a little more curry paste if you want the color and/or the flavor to be a bit more intense).
Bring the flame down to low, and let this sauce reduce for between ten and fifteen minutes, after which the prawns should be added to the pot.
Serve this succulent prawns curry dish over a plate of jasmine rice, with a slice of lime and a fresh parsley garnish on the side, and enjoy!
Any prawns curry dish is sure to be an absolute success with family and guests, and these preparations have the additional feature of being relatively simple to create.
The most important aspects here are 1) selecting fresh, large, shiny Alaskan prawns from a reliable seafood provider, and 2) buying a quality curry product, of which the most flavorful generally are the small glass jars of curry paste (red or green).
The incomparable size and meatiness of Alaskan prawns is what really takes these dishes to the heights of culinary prestige they usually achieve, though having a deft hand in the kitchen and knowing how to manage the cooking times and techniques play a crucial role as well.
Here we will explore a few considerations to keep in mind for the proper preparation of a prawns curry recipe using coconut milk and either red or green curry paste.
First, peel and devein the prawns (butterflying them is optional) and rinse them down under the faucet, then set them aside and let them drain completely.
Once they are somewhat dry again, smear the prawns in the curry paste of your choosing, either red or green (they can even be mixed) and let them absorb the rich flavors of the paste for an hour or so.
Then, bring a medium to large pot up to a medium heat, with a shallow layer of cooking oil or clarified butter covering the bottom.
Add the prawns and let them cook for about a minute and a half on each side, after which they should be removed and set aside, to be reincorporated into the pot towards the end of the preparation.
With the flame still on medium, add a small handful of finely chopped or grated ginger root and garlic, as well as diced onion, canned and slivered bamboo shoots, water chestnuts, broccoli spears, and red bell pepper.
Let them simmer away for a minute or two, and then add a full can of coconut milk, stirring everything together, producing a very attractive color (add a little more curry paste if you want the color and/or the flavor to be a bit more intense).
Bring the flame down to low, and let this sauce reduce for between ten and fifteen minutes, after which the prawns should be added to the pot.
Serve this succulent prawns curry dish over a plate of jasmine rice, with a slice of lime and a fresh parsley garnish on the side, and enjoy!
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