Instead of your typical chicken curry, try these delicious Indian and Thai prawn curry recipes for an unforgettable curry night. Prawn curries are quick and easy to make, and a nice change from a heavier curries.
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.
When I was in Australia for a year, I lived above a Thai restaurant. They made the best green curry I've ever tasted. I was a regular customer and I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! This one uses prawns but feel free to use chicken.
A mellow Caribbean-style curry of prawns, swordfish, yellow peppers and spring onions in a sweet tomato coconut sauce.
A fragrantly spiced pilaf-style dish that doesn't take much more effort than ringing for a take-away yet is much healthier as it is low in fat. Serve with a refreshing raita to complete the meal.
This curry is easy to make and tastes fab. Prawns are lightly heated through in a well-flavoured curry sauce. Serve with freshly cooked rice for a substantial meal.