Nothing soothes like a warm comfort dish as the season cools and evenings grow longer. This Coconut Milk Curry with Skull Island Tiger Prawns is rich and layered with cozy fall flavors like sweet potato and ginger. The creamy coconut sauce adds a layer of richness and warmth for the coming months.
Servings: 4 servings
Cook Time: ~35 Minutes
Ingredients
- 2 lbs Skull Island Tiger Prawns thawed
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon curry powder
- 1 can of coconut milk, about 14 ounces
- 1 small sweet potato, peeled and diced
- 1 red bell pepper, sliced
- Salt and black pepper to taste
- Juice of ½ lime
- Fresh cilantro chopped for garnish
- Cooked rice for serving
Instructions
- Thaw the Skull Island Tiger Prawns, and leave the shells on for flavor. Pat dry and season lightly with salt and pepper.
- Heat coconut oil in a large skillet over medium heat. Add onion and cook until soft. Stir in garlic and ginger and cook for 1 minute.
- Stir in curry powder. Pour in coconut milk and bring to a gentle simmer.
- Add sweet potato and cook until just tender, about 10 minutes. Add red bell pepper and simmer for 3 minutes.
- Nestle prawns into the sauce. Cook for 3 to 5 minutes until pink and opaque.
- Stir in lime juice. Taste and season with salt and pepper. Serve hot over rice with cilantro sprinkled on top.
This comforting curry brings together the sweetness of fall vegetables, the richness of coconut milk, and the bold flavor of Skull Island Tiger Prawns, making it a dish that warms both the table and the season.
