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Prawn and Potato Curry

The prawn and potato curry is an amazing combination of flavors and textures. The prawn is succulent and tender, and the potatoes are cooked to perfection. The curry sauce is a mix of classic Indian spices, like cumin, coriander, and turmeric, and has a nice balance of heat and sweetness. The end result is a flavorful, comforting dish that's both easy to make and incredibly delicious.
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Print Recipe
Total Time60 Mins
Prep Time30 Mins
Cook Time30 Mins
ServingsServes 4
Potato Type: PetiteYellow
Cuisine: Indian
Prep Method: Boiled

Dish

Main Dish

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 4

Description

The prawn and potato curry is an amazing combination of flavors and textures. The prawn is succulent and tender, and the potatoes are cooked to perfection. The curry sauce is a mix of classic Indian spices, like cumin, coriander, and turmeric, and has a nice balance of heat and sweetness. The end result is a flavorful, comforting dish that's both easy to make and incredibly delicious.

Ingredients

+

Curry

  • ½ lb. (226 g) Yellow petite potatoes, halves
  • ½ jar (236 ml) Yellow Thai curry sauce
  • ½ can (201 ml) Coconut milk
  • ¼ lb. (113 g) Shrimp, raw
  • 1 tbsp (1 g) Cilantro, leaves, garnish
+

Pickled Pineapple

  • ¼ cup (52 g) Pineapple, sliced
  • ¼ cup (13 g) Red onion sliced
  • ¼ cup (42 g) Carrots, julienne (matchsticks)
  • 1/8 cup (30 ml) Rice wine vinegar
  • ½ tsp (3 g) Salt
  • ½ tsp (3 g) Sugar
  • ¼ tsp (1 g) Thai chili flakes/powder (optional)

Preparation

  1. Gather all ingredients and equipment needed.
  2. Rinse and pat dry potatoes, then slice in half and hold in cold water. Drain potatoes before using.
  3. In a large pot, on medium heat, add potato halves, Thai curry sauce, and coconut milk, stir together, and bring to a simmer, cover with a lid and let potatoes cook for 30 minutes or until they are fork tender. Stir occasionally. Remove lid and add shrimp and cook for 2-3 minutes until shrimp turns opaque. Turn off the heat.
  4. In a large bowl, add rice wine vinegar, sugar, salt, Thai chili flakes or powder and whisk together then add sliced pineapple, carrots, and red onions, and gently toss to fully coat and set aside.
  5. To serve, place potato curry in a serving dish and garnish with cilantro leaves, place pickled pineapple, and red onions carrots in a side bowl.

Variations

  • May substitute shrimp with any other protein.
  • Serve with brown rice. (optional)

Reviews

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Nutrition Facts Per Serving

Calories

240

Fat

8g

Sodium

770mg

Cholesterol

35mg

Vitamin C

2.86mg

Carbohydrates

33g

Fiber

8g

Protein

9g

Potassium

207mg

Sugar

6g

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