Curry of prawns and ginger.

DI Chiara Maci | 7 Nov 2018


For those who still do not know that, yes, I love prawns.

Chunks of chicken, turkey and salmon already tested to perfection.

Today curry of prawns with a little bit of ginger.




600g of fresh prawns

1 leek

1 tablespoon of curry

1 tablespoon of turmeric

1 pinch of parika

1 glass of coconut milk

1 pinch of dry ginger or a small piece of fresh one

Black pepper

Vegetable broth or water if needed

Seed oil

200g of basmati rice


– Clean prawns by removing the head and the carapace. Take out the intestine with a small knife (the black wire inside).

– Clean the leek and use only the white part, cut into rounds.

Let it simmer in a pan with a little seed oil. Add the prawns and brown them.

– Lower the heat and add the coconut milk.

– Toast curry, turmeric and paprika in a non-stick pan, then add them to the prawns with a little dry ginger and black pepper to taste. If you use a piece of fresh ginger, remember to remove it at the end of cooking.

– Stir and cover until the prawns are well cooked, add a little vegetable broth or water if necessary. It will have to be creamy.

– Bring water to boil, salt it and cook basmati rice into it.

– Accompany the rice to prawns curry.

Photo By Chiara Maci
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