This is a special treat, King prawns are expensive but I make this when I find them on special offer anywhere. I have also made this using salmon instead of the prawns as this sauce lends itself to fish beautifully as it's not too rich but is packed with flavour.
My tip regarding using light coconut milk is to take the 400ml can and freeze it in portions of 100ml in small plastic tubs and so that way when you want to make this you have the coconut milk to hand and there is no waste.
I used yellow and orange peppers but you can use any colour you like, As always I use frozen garlic and ginger but you can use fresh or from a tube but check the tube ones they can contain syns, Also feel free to adjust the chili to make it as mild or hot as you like.
King Prawn curry
500g raw king prawns (cleaned and shelled)
1 yellow pepper
1 orange pepper
1 large onion
1 tsp chili powder
2 tsp sweet paprika
1/4 tsp turmeric
1 tbsp grated fresh ginger
2 cloves garlic (crushed)
1 tbsp ground cumin
2 tbsp tomato puree
100ml light coconut milk (see notes above)
1 tsp lemon juice
1 tsp salt
low calorie spray oil
Cut the onions and peppers into chunks then spray a wok or large pan with the spray oil and over a high heat stir fry the vegetables until starting to soften and change colour then remove and set aside.
Place the chili powder, turmeric, paprika, ginger, garlic, cumin, tomato puree in the pan with half a pint of water mix well then bring to the boil and then reduce the heat and simmer gently for ten minutes.
Stir in the coconut milk and bring back to a simmer then add the prawns and vegetables and cook for 5-10 minutes until the prawns are pink and cooked through. Stir in the lemon juice and salt.
Serves 4 and is 1 syn per portion