Prawn Curry

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    949
based on 62 ratings

A quick curry using king prawns and pre-made curry paste, ready to serve in under half an hour. Serve with rice and a squeeze of fresh lime.

recipe updated Jun 3, 2021

Ingredients

  • Thai red curry paste icon
    Thai red curry paste
    90 g (about ¼ cup)
  • Onion icon
    Onion
    150 g (about 1)
  • Red bell pepper icon
    Red bell pepper
    150 g (about 1)
  • Green bell pepper icon
    Green bell pepper
    150 g (about 1)
  • Tomato icon
    Tomato
    2 (about 280 g)
  • Jumbo shrimp icon
    Jumbo shrimp
    20 (about 500 g)
  • Olive oil icon
    Olive oil
    1 ½ teaspoons (about 8 ml)
  • Garlic icon
    Garlic
    2 (about 12 g)
  • Cornstarch icon
    Cornstarch
    1 tablespoon (about 8 g)
  • Water icon
    Water
    1 tablespoon (about 15 ml)
  • Coconut milk icon
    Coconut milk
    150 g (about ½ cup)
  • Cilantro icon
    Cilantro
    6 sprigs
  • Salt & pepper icon
    Salt & pepper
    1 pinch

Tools

  • kCook icon kCook Multi
  • kCook icon Small bowl
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add olive oil and Thai red curry paste to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 2 min, 120°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion, red bell pepper and green bell pepper into the sauce with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add tomato to the sauce
  12. Add garlic to the sauce
  13. Cook with filler cap removed - 8 min, 98°C, speed 3
  14. Add cornstarch and water to a clean small bowl
  15. Mix until combined
  16. Transfer content of small bowl to sauce
  17. Add coconut milk to the sauce
  18. Cook with filler cap fitted - 5 min, 98°C, speed 3
  19. Blend with filler cap fitted - 30 sec, speed 12
  20. Then add jumbo shrimp and cilantro to the sauce
  21. Add salt & pepper to the sauce to taste
  22. Cook with filler cap removed - 5 min, 98°C, speed 3
  23. Serve
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