Cashew and Coconut Prawn Curry

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1 / 1Picture by:  Traci B’s Kitchen

	2reviews
	72saves
	55min

28 people made this

About this recipe: 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.

bagchibhai

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Ingredients 
Serves: 8 

• 1kg (2 1/4 lb) peeled and deveined medium prawns
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 3 tablespoons cashews
• 5 whole cardamom pods, broken
• 2 cinnamon sticks
• 1 teaspoon whole black peppercorns
• 2 dessertspoons sunflower oil
• 1/2 red onion, diced

• 1/2 teaspoon garlic paste
• 3/4 teaspoon ginger paste
• salt to taste
• 1/2 teaspoon garam masala
• 1 large bay leaf
• 1 large tomato, diced
• 2 green peppers, seeded and diced
• 1 (400ml) tin coconut milk