Spicy, syrupy and coconutty – this delicious King Prawn and Maple Syrup Spicy Coconut Curry will be your next dinner time favourite!
Maple syrup in a savoury dish? Sounds a bit odd, doesn’t it? But, little do many people know, maple syrup is packed with plenty of vitamins and minerals including manganese and riboflavin.
Putting aside its health benefits, there’s no need to convince you how delicious maple syrup is. And that’s why we’ve teemed up with Maple From Canada to share this King Prawn and Maple Syrup Spicy Coconut Curry recipe. It’s the ultimate winter warmer dish that’s ready in just 30 minutes. Score!
Duration: 30 minutes | Difficulty: Easy | Servings: 6
INGREDIENTS:
1 tbsp + 2 tsp olive oil
400g king prawns, shelled
1 bunch spring onion, finely chopped
30g fresh ginger, peeled and finely sliced
2 garlic cloves, sliced
2 red chillies, finely sliced
2 tbsp + 1 tsp Madras curry paste
2 ¾ cups coconut milk
3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
3 cups water
2 cups basmati rice
Salt and pepper, to taste
Fresh coriander, chopped, for garnish
1 lime, squeezed
METHOD:
1. In a pan heat the olive oil and flash-fry king prawns for 2–3 minutes until opaque. Remove from pan and set aside.
2. Heat the remaining oil and add the spring onions, ginger and garlic. Cook for 5 minutes then add half of the red chillies and Madras paste.
3. Keep stirring together and slowly pour in coconut milk and maple syrup.
4. Bring to the boil, add water then turn down to a simmer. Reduce liquid by a quarter.
5. Prepare rice according to packet instructions.
6. Five minutes before serving, add part-cooked prawns to the Madras curry sauce, stir through to fully heat and finish off cooking.
7. Serve curry with rice. Garnish with chillies, fresh chopped coriander and a squeeze of lime juice.
Stop swimming around for more maple infused recipes and try this BBQ Snapper with Maple, Lemongrass and Chilli Dressing Recipe. Or appease your tastebuds with this Homemade Sticky Maple Syrup Mocha Buns Recipe!
