One Pan Curry Coconut Prawns in Creamy Coconut Sauce

Ingredients

• 1 lb Fresh Prawns
• 1 medium Yellow Onion (chopped)
• 1 medium Peach (sliced)
• 1 whole Scotch Bonnet
• 1/4 inch Ginger (diced)
• 4 Garlic cloves (diced)
• 14 oz can Coconut Milk
• 1/2 cup Pineapple juice
• 3-4 Curry Leaves
• 3-4 Fresh Thyme Sprigs
• 1 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1/4 teaspoon Ground Coriander
• 1/4 teaspoon Fenugreek
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Cardamom
• 1/4 teaspoon dry mustard

Instructions

1. 1

   If making your own curry spice mix, add all the dry seasoning ingredients to a small ramekin and mix well. Set aside.

2. 2

   Pre-heat skillet over medium heat. Add olive oil and make sure entire bottom of the pan is covered with the oil.

3. 3

   Saute chopped onions for 1-2 minutes. Add peaches plus a 1/4 of the spice mix and continue cooking for 2-3 minutes. Stir as needed with a wooden spoon.

4. 4

   Take a small but sharp knife a puncture 3-4 holes into the sides of the scotch bonnet pepper. Add the pepper to the skillet.

5. 5

   Add the garlic and cook for another 30 seconds just long enough to release the flavor. Be careful not to cook for too long less you want to burn the garlic.

6. 6

   Add coconut milk, pineapple juice, fresh thyme, curry leaves, and 1/2 the remaining spice mix. Mix well and allow to cook a few minutes until the sauce begins to thicken.

7. 7

   Remove the pepper, thyme, and curry leaves. Add the rest of the curry then mix well. Place curry sauce into a blender or food processor and puree until smooth.

8. 8

   Add the sauce back to the skillet. Add the prawns and cook 2 minutes per side. Shrimp be opaque in color.