Basil Coconut Prawn Curry

®This is a RAS signature Recipe©

A really quick recipe for Delicious Creamy Dreamy Prawns – using Thai Basil leaveS and Coconut Cream. Very few simple ingredients are needed to whip up this fast, yummy Prawn Curry! This is another RAS Original recipe and a MUST TRY!

The Recipe Intro↓ has more information, ingredients used,  related links as well as same Recipe Video. If you’d like to check it out.

♦Prep time:10min ♦Cook time:6min ♦Yield:2 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

FRESH medium-sized Prawns, shell removed, deveined, and rinsed (This is the weight before cleaning and removing shells)		500 gms
Coconut Cream (I use Kara Coconut Cream)		1/2 cup
Black Mustard Seeds		1/4 tsp
Turmeric powder		3/4-1 tsp
Coarse grain Black Pepper powder		1/2 tsp (plus pinch more for seasoning as needed)
Mild Chilli powder (Kashmiri Chilli powder is good for its mild heat and vibrant colour)		3/4 - 1 tsp
Sea Salt Crystals		1/3 tsp (plus pinch more for seasoning as needed)
Coconut oil (preferred) - or Oil of your choice		3-4 Tbsp
Fresh Thai Basil leaves		2 large Sprigs ( you can use more!)
Fresh Curry leaves		2 sprigs
Fresh lemon juice		1 Tbsp
Lime leaf (or Kaffir Lime leaf), mid-vein removed and julienned		1
Fresh Mild red chili (Long Malaysian/ Thai Chilli / mini red pepper), sliced		1
Red chili padi /birds eye chili (small hot chili),  sliced		1
Water		A small amount, as needed

Method:

1. Mise en place: Gather all your ingredients, before you start, as the entire cooking process is quite fast.
2. Heat a dry non-stick pan/skillet. Add the prawns in one layer.
3. Next, add turmeric powder(1tsp), coarse grain black pepper(1/2tsp), rock salt(1/3tsp), and just a splash of water (a few spoons only, just so spices don’t catch on the pan), and cook the prawns turning once just till they turn pink (no more grey). This should take just less than 2 minutes total. Do not overcook.  
4. Quickly remove the prawns from the pan and set them aside. Set aside the cooking liquid separately. Also, rinse out the pan with 1/4 to 1/2 cup water and add that to the reserved liquid/broth.
5. Wipe clean the pan now, with a moist towel, and return to heat.
6. Add the coconut oil(3-4Tbsp). As the oil heats up, add the black mustard seeds(1/4tsp).  Wait till they stop popping.
7. Now add curry leaves(2sprigs), followed in quick succession by the chilli powder(3/4-1tsp) as well as a small pinch each of black pepper, turmeric, and sea salt – Do this on reduced heat, just till it turns aromatic.  Do not burn the chilli powder it should stay bright in color.
8. Immediately – return the prawns flat in one layer and fry on one side for just 30 seconds and then turn them all over for another 30 seconds.
9. Add the sliced red chillies,  and julienned lime leaf now. Toss around till the chillies are fragrant and the prawns look slightly crisp on the outside.  Just another 30 seconds should do.
10. Squeeze the fresh Lemon juice(1Tbsp), and toss once.
11. Return the reserved cooking liquid and as it comes to a simmer, add the  Coconut Cream(at room temperature).
12. Give it a good stir and bring the curry to a light simmer.
13. Taste and add a dash more salt if needed as well as a little more chilli powder if you like a deeper, richer color.
14. Simmer just briefly, till those prawns are succulent! You can adjust the thickness of the curry, by adding just a small amount of water. Rinse out the cup that held the coconut milk(1/4cup or so). Don’t thin out the curry too much it should be rich and creamy.
15. Finally, add the fresh Thai Basil leaves to the simmering curry and just wait till they are wilted.
16. Delicious – Quick – Creamy- Succulent Thai Basil Prawn Curry is ready to be served with some steamed white rice!

Basil Coconut Prawn Curry

Notes:

• Mise en place ​[mi zɑ̃ ˈplas] is a French culinary phrase that means “putting in place” or “everything in its place”.
• The coconut cream used here is Kara Coconut Cream and it is at room temperature, to prevent any curdling when added to the simmering liquid. If using freshly pressed coconut milk, use the first pressed concentrated milk, and reduce the water added.
• The prawns are cooked in two stages, but make sure the cooking time is kept short. The entire cooking time for the medium-sized prawns is about 4-5 minutes to keep them mouth-watering succulent! Follow my recipe precisely for heavenly textured succulent prawns.
• Thai Basil is certainly a star ingredient and is what makes the curry so delicious. Holy Basil may be used also. Sweet Basil / Italian Basil is a totally different flavor and not recommended for this curry. And be generous with the Thai Basil!
• Mustard Seeds will add a pop of flavor to this curry and I highly recommend that you don’t skip it!

Key Ingredients: Prawns, Coconut Milk, Thai Basil Leaves, Curry Leaves, Fresh Red chilli, Lemon, Lime Leaf, , Dry Spices, Salt, Oil.

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