Prawn Corn Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 340.3
  • Total Fat: 15.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 36.9 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Prawn Corn Curry calories by ingredient
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Introduction

Very yummy yellow curry
Can use whatever veggies you like!
Serve with basmati or brown rice.
Very yummy yellow curry
Can use whatever veggies you like!
Serve with basmati or brown rice.

Number of Servings: 4

Ingredients

    10 Jumbo Prawns chopped in halves
    2 tbsp Curry powder,
    Coriander (Cilantro), dried, 1 tbsp
    Mustard seeds, (I prefer black) .25 tbsp
    Olive Oil, .2 cup
    Garlic, 2 cloves
    Ginger Root, 1 tsp
    Onions, raw, 1 cup, chopped
    Sweet Corn, Fresh, .5 small ear,
    LIte Coconut Milk - WHOLE can (398 ml),
    Potato, raw, 1 large (3" to 4-1/4" dia.)
    Tomatoes, .25 cup cherry tomatoes chopped
    Silverbeet - Raw, 5 gram - few ripped leaves

Tips

I use kipfler or a waxy yellow potato that keeps its shape when fried. This recipe is also really good with mushrooms added in quarters.


Directions

Chop potatoes in big chunks and steam. Fry spices in oil, add onions and continue to fry. Add corn, then potatoes and fry until all coloured a little. Add coconut milk and simmer. adding tomatoes and silverbeet (swiss chard) a couple of minutes before the end.

Serving Size: 4 x 2-ladles

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