Cayman Coconut Prawn Curry is a traditional Cayman Island recipe for a classic curry of prawns and bell pepper in a spiced coconut base. The full recipe is presented here and I hope you enjoy this classic Cayman Island version of: Cayman Coconut Prawn Curry.
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Ingredients:
550g large prawns, peeled and deveined
2 tbsp curry powder
1 onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, sliced
400ml tin coconut milk
2 tbsp vegetable oil
1 tsp turmeric
Salt and freshly-ground black pepper to taste
2 tbsp chopped fresh coriander
Method:
Heat the vegetable oil in a large frying pan or wok over medium heat. Add the onion and garlic, and fry until the onion has softened (about 5 minutes).
Sprinkle the curry powder and turmeric over the onion and garlic, stir to combine then cook for 1-2 minutes to toast the spices.
Add the red bell pepper and cook for another 2-3 minutes. Pour in the coconut milk and bring to a simmer.
At this point add the prawns to the pan and cook for 5-7 minutes, or until the prawns are pink and cooked through.
Season to taste with salt and pepper, turn into a warmed serving bowl, garnish with chopped coriander and bring to the table.
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