Macanese Curry Prawns 澳門咖哩蝦

  • 500 grams (~1 lb) Shelled king prawns; (tail on)
  • 2 medium Onions; chopped
  • 3 tablespoons Peanut oil
  • ½ bunch Coriander (extra coriander for garnish)
  • 3 tablespoons Peanut oil
  • 1 large Onion; diced
  • 2  Cloves garlic; minced
  • 2 small Red chillies; minced
  • 2 teaspoons Minced ginger
  • 1 teaspoon Curry powder
  • ¼  teaspoon Garam masala
  • 250 millilitres Thai coconut milk
  • 250 millilitres Water
  •  Salt and pepper to taste

  1. First, make the curry sauce. Heat the oil and add the onion, garlic, chilli and minced garlic and saute‚ gently until the onions are golden, about 10 minutes. 
  2. Add the curry powder and garam masala and continue to cook until fragrant, another 5 minutes. 
  3. Add the coconut milk and water and simmer gently then puree in a food processor until smooth. 
  4. Season to taste with salt and pepper. 
  5. Meanwhile, heat the oil and saute‚ the onions until golden. 
  6. Add the curry sauce and coriander and just bring to the boil. 
  7. Add the prawns and simmer for 5 minutes until the prawns are orange and cooked through. 
  8. Serve on a bed of steamed rice with a little extra coriander.