One-pan Coconut Chettinad Prawn Curry

Prep: 10 mins

Cook: 20 mins

Serves: 4

Difficulty:

Cuisine:

Saved:

Indian

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Recipe by: Street Kitchen

A street hawker style Indian curry with prawns and rice that's quick and easy. Try this one-pot Indian Coconut prawn curry made with authentic spices using Street Kitchen kits. Cook with prawns and rice in one pan for a dinner that's ready in just 30 minutes.

Credit: Whisk Media Group

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One-pan Coconut Chettinad Prawn Curry

Ingredients:

450g peeled, deveined green king prawns

225g pkt Street Kitchen Coconut Chicken Chettinad Kit

2 tbsp vegetable oil

250g punnet cherry tomatoes

165ml tin coconut milk

450g pkt family size microwave basmati rice

2 x birdseye chillies, thinly sliced

Coriander leaves, to serve

Lime wedges, to serve

Method:

Place prawns in a bowl and add the ginger & garlic paste from the Street Kitchen pack. Stir to coat.
Heat 1 tbsp of the oil in a large non-stick lidded frying pan over medium high heat. Add the prawns and cook, stirring, for 2-3 minutes or until lightly coloured. Transfer to a plate
Heat remaining oil in the pan and add the Street Kitchen spices. Cook for 1-2 minutes or until aromatic. Add the tomatoes and cook over high heat for 2 minute or until starting to split. Pour in the curry sauce and bring to a simmer. Stir in 1 cup of water and the coconut milk. Add the rice, stir to combine, cover and cook for 10 minutes or until the rice is almost cooked.
Return prawns and chilli to the pan, gently stir to combine. Cover and cook for a further 2 minutes or until the rice and prawns are cooked
Serve the prawns and rice, scattered with remaining chilli, coriander and lime wedges.