Curried coconut shrimp with sweet potato fries
This recipe was sent in by Mel Clark who says:Hope it still counts as an easypeasy meal, as there's lots of ingredients, but you bung most of them in together, so it's not v complicated.
Serves 4 as an appetiser.
Ingredients:
For the curried coconut shrimp:- 1 kg large prawns
- 2 cloves garlic, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 green chilli, seeded and chopped (optional; you can leave it out, or use a Scotch Bonnet instead) 1 tablespoon mild curry powder
- 1 can coconut milk
- 1 small bunch fresh coriander, leaves only, finely chopped, plus additional leaves for garnish
- 60 ml olive oil
- 2 sweet potatoes, peeled and cut into long flat ribbons (easier if they're really thin)
- Oil for deep-frying
- Salt and freshly ground pepper for seasoning
Instructions
- To make the sweet potato fries, pour oil for deep-frying into a large saucepan and heat it over a medium heat until it is hot but not smoking.
- Season the sweet potato planks with salt and pepper and deep-fry them in batches until cooked and crisp, about 1 or 2 minutes.
- Remove from oil with a slotted spoon and drain on paper towels. Keep hot to serve with the shrimp when ready.
- To make the shrimp, pour the olive oil into a heavy-based saucepan over a medium heat. Chuck in the shrimp, garlic, bell pepper, and chilli and cook for about 3 or 4 minutes.
- Add the curry powder. Stir well and cook for a further minute, then add the coconut milk.
- Season with salt to taste, turn the heat up to high, and continue cooking, stirring constantly, until the sauce is much reduced and thick, about 10 minutes.
- Stir in the coriander and remove from heat. Serve immediately with the sweet potato fries, generously garnished with cilantro leaves.