Click on the image, above to submit to Pinterest.
Coconut Curry Prawns With Plantains
Coconut Curry Prawns With Plantains is a traditional Antiguan and Barbudan recipe for a classic curry of prawns (shrimp), red bell pepper and plantains in a lightly-spiced onion and garlic base with coconut milk. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Coconut Curry Prawns With Plantains.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesVegetable RecipesAntigua Recipes
This Coconut Curry Shrimp with Plantains recipe is a delicious and flavoruful dish from Antigua and Barbuda Cuisine. The combination of succulent shrimp, creamy coconut milk, and sweet plantains creates a perfect balance of flavours that will transport you to the Caribbean.
Ingredients:
500g large prawns, peeled and deveined
2 ripe plantains, peeled and sliced
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, sliced into strips
400g tin coconut milk
2 tbsp
Antiguan curry powder
1 tsp ground turmeric
1 tsp cumin
1 tsp smoked paprika
Salt and freshly-ground black pepper to taste
2 tbsp vegetable oil
Fresh coriander leaves to garnish
Method:
Place a wok or deep frying pan over medium hat. Once hot add the vegetable oil and use to fry the chopped onion and minced garlic until the onion is soft and translucent (about 5 minutes).
Add the sliced plantains and red bell pepper to the pan, and cook for 5 minutes until the plantains start to caramelize.
Push the plantains and peppers to the side of the pan, then add the prawns. Cook for 2-3 minutes on each side until they turn pink and opaque.
Now stir in the curry powder, turmeric, cumin, and paprika, coating the shrimp, plantains, and peppers with the spices.
Pour in the coconut milk and stir to combine. Let the curry simmer for 10-15 minutes until the sauce thickens slightly.
Season with salt and freshly-ground black pepper to taste, and garnish with fresh coriander leaves before serving.
