McPhee's Coconut and Bell Pepper King Prawn Curry

Name: McPhee's Coconut and Bell Pepper King Prawn Curry
Total time: 2400 s
Yield: 4 people
Cuisine: British
Ingredients: 400 g King Prawns - (Peeled and butterflyed); Salt and Pepper - (To taste); 1 Tablespoon Lime Juice; 1 Tablespoon Olive Oil; 1/2 White Onion - (Peeled and finely diced); 1 Red Bell Pepper - (Sliced); 1 1/2 teaspoons Fresh Ginger - (peeled and grated); 4 Cloves Garlic - (Peeled and Crushed); 1 teaspoon medium curry powder; 1 teaspoon yellow curry powder; 1/2 teaspoon cayennne pepper; 1/2 teaspoon Ground Cumin; 1 teaspoon Turmeric; 1/2 teaspoon mild chilli powder; 1 teaspoon All spice; 400 g Tinned Diced Tomatoes - (drained); 400 g Coconut Milk; 1 tablespoon corn flour; 20 g Coriander - (roughy sliced)

The McPhee's Company @cook_30042731

This new and original delicious mild seafood Indian curry from The McPhee's Company. It's the perfect fish dish for the curry fans who isn't a fan of spicy curries.

Dairy Free, Gluten Free

Allergies: Crustaceans, may contain Mustard

Course Type: Main Course

Dish Type: Curries, Shellfish

This new and original delicious mild seafood Indian curry from The McPhee's Company. It's the perfect fish dish for the curry fans who isn't a fan of spicy curries.

Dairy Free, Gluten Free

Allergies: Crustaceans, may contain Mustard

Course Type: Main Course

Dish Type: Curries, Shellfish

The McPhee's Company @cook_30042731

This new and original delicious mild seafood Indian curry from The McPhee's Company. It's the perfect fish dish for the curry fans who isn't a fan of spicy curries.

Dairy Free, Gluten Free

Allergies: Crustaceans, may contain Mustard

Course Type: Main Course

Dish Type: Curries, Shellfish

This new and original delicious mild seafood Indian curry from The McPhee's Company. It's the perfect fish dish for the curry fans who isn't a fan of spicy curries.

Dairy Free, Gluten Free

Allergies: Crustaceans, may contain Mustard

Course Type: Main Course

Dish Type: Curries, Shellfish

Saved

Ingredients

40 minutes

4 people

400 gKing Prawns - (Peeled and butterflyed)
Salt and Pepper - (To taste)
1 TablespoonLime Juice
1 TablespoonOlive Oil
1/2White Onion - (Peeled and finely diced)
1Red Bell Pepper - (Sliced)
1 1/2 teaspoonsFresh Ginger - (peeled and grated)
4 ClovesGarlic - (Peeled and Crushed)
1 teaspoonmedium curry powder
1 teaspoonyellow curry powder
1/2 teaspooncayennne pepper
1/2 teaspoonGround Cumin
1 teaspoonTurmeric
1/2 teaspoonmild chilli powder
1 teaspoonAll spice
400 gTinned Diced Tomatoes - (drained)
400 gCoconut Milk
1 tablespooncorn flour
20 gCoriander - (roughy sliced)

Saved

Steps

40 minutes

1

Heat olive oil in saucepan or pan on medium heat. Add diced onions into the oil and sweat them for 5 minutes until tender (not browned)
2

Add bell pepper, garlic, ginger and spices into the saucepan. cook them for 3-5 minutes.
3

Next add drained tinned diced tomatoes, coconut milk and lime juice and bring the sauce to a simmer for 8-10 minutes until slightly thickened.
4

Combine 1 tablespoon cornstarch with tablespoon cold water. Add to sauce a bit at a time to reach desired consistency. Cook for 1 minute. Fix the seasoning with salt and pepper
5

Add the king prawns into the sauce and cook until the prawns is cooked through. Then add the Coriander and stir in.
6

Plate up the curry and serve with rice, lime slices and coriander
7

Presentation tip: pack your cooked rice tightly in a small bowl or a thick cookie cutter to get a neat shape and then turn up side down onto almost at the edge of the plate and lift off the bowl to make a tower of rice. spoon the curry beside the rice neatly and garnish with coriander leaves and lime wedges. Enjoy :)