This is a very mellow tasting dish that has the rich creamy taste of the coconut sauce with the crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer.
If you don't have ginger or garlic paste to hand, simply substitute the same amount of grated root ginger and garlic.
Delicious & simple - 13 Nov 2014
Best ever curry so many flavours will be definitely making again! :-) - 21 Oct 2014
I omitted the green bell pepper, and used fresh garlic and powdered ginger. It turned out great, and was even better with some frsh cilantro sprinkled on top. Don't forget to remove the cardamom, peppercorns etc before serving - biting into them is NOT pleasant. Thanks! - 07 Oct 2008 (Review from Allrecipes US | Canada)