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Vietnamese Cà Ri Prawn Curry

by Livestrong_Recipes  |  Feb 17, 2017

Vietnamese Cà Ri Prawn Curry
  1. PREP
  2. 25 m
  • COOK
  • 35 m
  • TOTAL
  • 1 h

This tongue-tingling curry is typically made with coconut milk, potatoes, lemongrass, fish sauce and green chilies. But for a healthier twist, add nutrient-dense bok choy, skip the potatoes and substitute skim milk in lieu of coconut milk.

INGREDIENTS

SERVES 2

  • 1 tsp Vegetable Oil
  • 2 Tiger Shrimp
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 3 shallot(s)
  • 1 Peppers, serrano, raw
  • 1 pepper Poblano Chili
  • 2 clove garlic
  • 1/8 sticks Lemongrass
  • 2 tsp Fresh Ginger Root
  • 1 tsp Tumeric
  • 2 tsp Tomato Paste
  • 2 cups Broth, Low Sodium, Chicken
  • 1 cup Skim Milk
  • 2 tbsp Fish Sauce
  • 20 medium baby carrots
  • 1 cup Bok Choy
  • 4 tbsp Fresh Cilantro Leaves

DIRECTIONS

1 Heat a large saucepan on high. Once it’s very hot add the vegetable oil. Dry the prawns then season them with salt and freshly ground pepper. When the oil starts to thin, add the prawns and cover. Cook for 3 minutes on each side. Remove and reserve.
2 Add shallots and chile. Cook over medium heat until shallots are translucent.
3 Add garlic, ginger, lemongrass, turmeric and tomato paste. Stir for 2 minutes.
4 Add chicken broth, milk, and fish sauce and simmer until liquid reduces by half (about 10 minutes).
5 Add carrots and bok choy and simmer for 7 minutes.
6 Add prawns to curry, cover, simmer over medium heat to warm the prawns for 4 minutes. Portion the curry and serve the prawn whole or slice along the ridge. Garnish with cilantro.
7 PC: Arthur Bovino