Prawn curry

Prawn curry

Total: 1 hr | Active: 30 Min.
Low Carb
Nutritional value / person: 548 kcal
, Fat: 34 g
, Carbohydrate: 23 g
, Protein: 32 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To marinate the prawns

1 lime, the whole juice
1 tbsp peanut oil
2 tbsp Fine Food Carribbean Curry
¼ tsp salt
a little pepper
8 raw jumbo prawns, peeled except for tail (organic)


1 tbsp peanut oil
1 onion, finely chopped
3 garlic cloves, finely chopped
½ red pepper, cut into cubes
½ green pepper, cut into cubes
1 tbsp Fine Food Carribbean Curry
1 dl fish stock
2 tbsp rum
1 sprig thyme
1 tin chopped tomatoes (230 g)
2 ½ dl coconut milk
½ tbsp Maizena cornflour
1 dl water
salt and pepper to taste
2 tbsp coriander, finely chopped
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How it's done

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To marinate the prawns

Combine the lime juice, oil and curry in a bowl, season. Add the prawns, mix, cover and marinate for approx. 30 mins.


Heat the oil in a pan. Sauté the onion, garlic, pepper and curry for approx. 2 mins. Pour in the fish stock and rum, reduce to half the amount. Add the marinated prawns, thyme, tomatoes and coconut milk, simmer for approx. 6 mins. Mix the cornflour with the water, pour into the pan, bring to the boil, simmer for approx. 2 mins. until the sauce thickens, season the curry. Plate up the curry, garnish with the coriander.

Good to know
Serve with: Rice


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