Teresa's Recipes
Prawn and Sweet Potato Curry
Embark on a culinary journey with this tantalizing Prawn and Sweet Potato Curry. Succulent prawns and hearty sweet potatoes are enveloped in an aromatic blend of spices, simmering together in a creamy coconut milk base to create a dish that is both comforting and exotic. This curry, with its origins in South Asian cuisine, is a testament to the region's rich heritage of spice trade, bringing together diverse flavors in a harmonious blend.
Ingredients
- 2 cups Cooked rice
- 1/4 cup, chopped Fresh cilantro
- 2 tablespoons Vegetable oil
- to taste Salt
- 1/2 teaspoon Chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1/2 teaspoon Turmeric
- 1 tablespoon Curry powder
- 1 inch piece, grated Fresh ginger
- 2 cloves, minced Garlic
- 1 large, chopped Onion
- 1 (13.5 ounce) can Coconut milk
- 2 medium, peeled and cubed Sweet potatoes
- 1 pound, peeled and deveined Prawns
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 550
- Fat: 20g
- Carbs: 60g
- Protein: 30g
- Sodium: 800mg
- Sugar: 10g
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion to the pan and sauté until it becomes soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
- Add the curry powder, turmeric, cumin, coriander, and chili powder to the pan. Stir well to coat the onions in the spices, letting them toast slightly for about 1 minute.
- Add the cubed sweet potatoes to the pan and stir to coat them in the spices. Sauté for 5 minutes, stirring occasionally.
- Pour in the coconut milk, stirring to combine all the ingredients. Bring the mixture to a simmer.
- Cover the pan and let it simmer for about 10 minutes, or until the sweet potatoes are tender.
- Add the prawns to the pan, stirring to distribute them evenly. Cook for 5 minutes, or until the prawns turn pink and are cooked through.
- Season the curry with salt to taste.
- Serve the Prawn and Sweet Potato Curry over cooked rice, garnishing each serving with a sprinkle of fresh cilantro.
Tips
- For a vegetarian version, replace the prawns with chickpeas or tofu.
- You can add other vegetables like bell peppers or peas for extra color and nutrition.
- For an extra kick of heat, add a sliced chili pepper when sautéing the onions.