Prawn and Vegetable Curry

Today I’m bringing you a very tasty recipe, full of nuances and aromas that will fill your kitchen: a prawn and vegetable curry that I love to make and enjoy slowly. It’s a dish you can put together in no time, guarantees a wonderful result, and is sure to win over everyone at home. What more could you ask for?

Curry dishes have the particular advantage of being very adaptable, since they work with all kinds of vegetables, which is ideal for using up seasonal produce, and they are also wonderful with tofu, meat, or fish. The spices can be adjusted to taste, more or less bold, more or less spicy, depending on who is making it or who will be tasting it. In short, they are perfect for improvising and using whatever ingredients we have in the fridge or pantry. 

Although you can adapt it to your taste, I recommend that before changing anything, you try this prawn and vegetable curry exactly as shown in the recipe. The result is simply wonderful. I’m sure you’ll love it and that it will become a recipe you make again and again, just like I do. 

Ingredients

• 500 g raw peeled prawns or king prawns (can be frozen)
• 1 tablespoon butter 
• One tablespoon extra virgin olive oil
• 2 cloves garlic, peeled and finely chopped
• 1 small red onion, finely chopped (if large, use half)
• 1 green bell pepper, finely chopped
• 1 zucchini cut into small cubes
• 1 red chili pepper, chopped
• 1 tablespoon yellow curry paste 
• 1 can coconut milk (approx. 400 ml)
• Salt to taste
• The juice of half a lime
• Chopped fresh cilantro

Method

1. First, clean the prawns and remove the vein. Once cleaned, leave them to drain so they release all the water.
2. Heat half the butter over medium heat in the Bra Hybrid Cell stainless steel pan , along with a tablespoon of olive oil so the butter doesn’t burn. 
3. Once hot, sauté the prawns in the pan. Season with salt and pepper and set them aside on a plate.
4. Add the remaining butter to the pan, and once it has heated, sauté the garlic and onion until they begin to brown. 
5. Once they are ready, add the green bell pepper and red chili pepper and sauté, stirring so everything combines well.
6. After about 3-4 minutes, add the zucchini and sauté for a couple of minutes. 
7. Add the yellow curry paste and stir so everything starts to blend together.
8. Once the paste has fully integrated, it’s time to add the coconut milk. Stir well so the flavors and ingredients combine completely.
9. When it starts to boil, add the prawns and any juices left on the plate, stir a little, and let it cook for about 2-3 minutes. 
10. Finally, add the lime juice and chopped fresh cilantro, stir, and remove from the heat.
11. Serve hot as is, accompanied by rice or a little naan bread, spread with garlic butter.