Macanese Curry Prawns recipe


3 tablespoons of peanut oil.
2 medium onions, chopped.
½ bunch of coriander.
500 grams of shelled king prawns, tail on.
Steamed rice, for serving with
Extra coriander, for serving with.

3 tablespoons of peanut oil.
1 large onion, diced.
2 cloves garlic, minced.
2 small red chillies, minced.
2 teaspoons of minced ginger.
1 teaspoon of curry powder.
1 teaspoon of garam masala.
250 mililitres of Thai coconut milk.
250 mililitres of water.
Salt and pepper, to taste.


Begin by making the curry sauce. Heat the peanut oil and add the diced onion, minced garlic, minced chilli and minced garlic. Sauté gently for about 10 minutes or until the onions are golden.

Add the curry powder and garam masala and continue to cook until fragrant (about another 5 minutes).

Add the coconut milk and water and simmer gently then purée in your food processor until smooth.

Season to taste with salt and pepper.

For preparing the prawns, heat the peanut oil and sauté the onions until golden. Add the curry sauce and coriander and just bring to the boil. Add the prawns and simmer for 5 minutes until the prawns are orange and cooked through.

Serve on a bed of steamed rice with a little extra coriander.

Back to the Prawn Recipes home page.