Recipe: King Prawn and Spicy Maple Coconut Curry

This spicy, creamy coconut curry is quick to cook but delivers on taste featuring pure maple syrup.


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Prep Time: 10 mins

Cook Time: 20 mins

Serves: 6


Ingredients

  • 2 tbsp olive oil

  • 400g shelled king prawns

  • 1 bunch spring onion, finely chopped

  • 30g fresh ginger, peeled and finely sliced

  • 2 cloves garlic, sliced

  • 2 red chillies, finely sliced

  • 3 tbsp Madras curry paste

  • 1 1⁄2 tins of 400ml coconut milk

  • 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)

  • 700ml water

  • 360g basmati rice

  • Salt and pepper to taste

  • Fresh chopped coriander for garnish

  • 1 lime, squeezed

METHOD

  1. In a pan heat olive oil and flash-fry king prawns for 2 – 3 minutes until opaque. Remove from pan and set aside

  2. Heat more oil and add spring onions, ginger and garlic. Cook for 5 minutes then add half of the red chillies and Madras paste

  3. Keep stirring together and slowly pour in coconut milk and maple syrup

  4. Bring to the boil, add water then turn down to a simmer. Reduce liquid by 1⁄4

  5. Prepare rice according to packet instructions

  6. Five minutes before serving, add part-cooked prawns to the Madras curry sauce, stir through to fully heat and finish off cooking

  7. Serve curry with rice. Garnish with chillies, fresh chopped coriander and a squeeze of lime juice

This recipe has been supplied by Maple from Canada. They have recently released a free cookbook 'Cooking with Maple, Naturally’ packed with 50 amazing recipes for a variety of occasions.

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