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Curry Prawns Risotto

Curry Prawns Risotto

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½ kg medium-sized Prawns
1 teaspoon coconut oil
1 medium-sized onion, finely chopped
2 cups Arborio rice
4 cups vegetable stock
½ cup dry white wine
½ cup canned coconut milk
2 teaspoons curry powder
½ teaspoon garlic powder
½ teaspoon turmeric
½ cup peas
Ground black pepper

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Curry Prawns Risotto

  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια




Gently fry the onion in a large frying pan with the coconut oil. Once it is soft, add the prawns and cook for a minute to a minute and a half on both sides until golden brown.

Next, remove the prawns from the frying pan and add the rice, curry, garlic and turmeric. Stir well and pour in the wine. When the alcohol has evaporated, add half of the vegetable stock and simmer on a medium heat until the vegetable stock has been absorbed by the rice.

Add the rest of the stock and simmer for another 4 minutes, then add the coconut milk and the peas and stir gently. Put the prawns in the frying pan and add salt and pepper to taste.

Continue simmering the risotto until it thickens; it should be slightly firm but not over-cooked.

Serve hot.

From Chef Noel Christo Bassil


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