enchanted gypsy
Ingredients
2 portion(s)
Creamy Coconut Curried Prawns
- 80 grams brown onion, cut into quarters
- 20 grams Butter
- 1 teaspoon Keen's curry powder, (adjust for personal preference)
- 1/2 teaspoon Vegetta vegetable stock powder, OR 1/2 a teaspoon salt
- 2 teaspoons fresh lemon juice
- 165 grams Trident light coconut cream
- 250 grams green banana prawns
- 1 sprig parsley, (optional for garnish)
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6
15min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- Please read TIPS first
1. Chop onion for 4 seconds/speed 5. Scrape down sides of bowl.
2. Add butter and saute for 2 minutes/100 degrees/speed 1.
3. Add curry powder, Vegetta stock powder, lemon juice and coconut cream. Mix 6 seconds, speed 4. Then cook 2 minutes/VAROMA/speed 1.
4. Add prawns and cook 6 minutes/100 degrees/
"Gentle stir setting" 
"Counter-clockwise operation"
5. (Optional) Garmish with a sprig of parsley
Method:
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
* These ingredients make a substantial amount of sauce so you could easily use 500 grams of prawns.
* Serve in bowls on it's own, or with spaghetti, warm crusty bread and a green salad.
* You could try to use the TM vegetable stock in lieu of vegetable stock powder. (I forgot I had TM stock in the freezer!) If you do use either the TM stock or vegetable stock powder, DO NOT ADD additional salt.
* We left the shells on the tails for presentation, although it makes it easier to eat to remove the shell prior to cooking.
I will post a photo next time I make it! It was absolutely scrumptious and we had licked the bowls clean before I managed a photo lol! I hope you enjoy it as much as we did. It really is a simple dish, so easy to make and full of beautiful flavours.
This is an excellent dish for LCHF (low carb, high fat) followers
NUTRITIONAL PANEL:
Serves 2:
Calories 313
Fat 18.3 grams
Sat fat 12.6 grams
Carbs 8.5 grams
Sugar 2.9 grams
Protein 28.3 grams
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentGreat recipe. I swapped out curry powder for red...
Great recipe. I swapped out curry powder for red Thai curry paste was amazing.
Really tasty. I added some carrot, garlic and...
Really tasty. I added some carrot, garlic and spinach, served over noodles. Will make again.
Made to recipe, we found this to be quite bland...
Made to recipe, we found this to be quite bland and the green prawns probably didn't need 6 minutes to cook so we'll try again with some extra curry/chilli. Thanks for the recipe.
Very Easy & tasty! I used my TM vege paste & also...
Very Easy & tasty! I used my TM vege paste & also used cooked prawns left over from the day before, so just did the sauce without the prawns cooking time (I only added them at the end & mixed in
"Counter-clockwise operation" for 10 sec / speed 1. I cooked Spag on the side while the sauce was being prepared & it turned out beautifully! Great Easy sunday night dinner, thank you.