| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 279 | 12g | 6g | 16g |
| sugars | fibre | protein | salt |
| 6g | 3g | 25g | 1.28g |
If someone were to ask me the reason I adore the Prawn and Sea Grapes Curry recipe, I’d respond with not one, but a multitude of reasons. Deep-seated in my cuisine fingerprints are influences of my Montana upbringing and a love for unique flavors.
A Blend of Unique Flavours
What simply beguiles me about this southeast Asian-style curry are the unusual ingredients that converge harmoniously. The prawns provide a succulent sweetness, while the sea grapes – slightly salty with a unique pop – add a crisp textural finesse to an otherwise silky curry. The spices are aromatic with a slight kick, and the coconut milk tames everything down, forming a beautiful melange of flavors, somewhat reminiscent of a delightful dance. And in this dance, every ingredient is key, having its own rhythm and yet moving together to form a breathtaking performance.
Quirky and Healthy
One of the best aspects of this sea grapes recipe is the abundance of health benefits packed into every bite. Prawns bring in essential proteins and omega-3 fatty acids, while sea grapes are nutritious seaweeds teeming with iodine, iron, and a variety of vitamins that are super beneficial for our bodies. Combined with the turmeric’s anti-inflammatory properties, and the immune-boosting powers of garlic and onion, this curry is more than just a delectable dish – it’s an elixir of health.
In the Company of Flavoursome Friends
Lastly, what I especially love about the Prawn and Sea Grapes Curry is how versatile it is. In terms of pairings, it tastes absolutely divine with a side of fluffy jasmine rice or even quinoa. It reminds me of Shrimp Étouffée, a classic Louisiana dish with a similar flavor profile. More so, the curry makes for a splendid component in a larger, more comprehensive southeast Asian feast, along with a fresh and zesty papaya salad, and creamy mango sticky rice for dessert.
In every aspect – be it flavor, health benefits, or versatility – the Prawn and Sea Grapes Curry checks all boxes for me. A culinary exploration for the senses, and a hearty feast for the soul.
What You’ll Need
- 1.5 lbs of prawns, shelled and deveined
- 2 cups of sea grapes, washed
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 large onion, finely chopped
- 2 tablespoons curry powder
- 1 tablespoon turmeric powder
- 1 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 2 cups chicken broth or water
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Juice of 1 lime
- Handful of fresh cilantro, finely chopped
- Salt, to taste
Method
Step One
Heat the vegetable oil in a large pan over a medium heat. Once hot, add the finely chopped onion and minced garlic, and sauté until they become translucent.
Step Two
Add the curry powder, turmeric powder, and cayenne pepper to the pan, stirring well to combine with the onion and garlic. Cook for another 1-2 minutes until the spices become fragrant.
Step Three
Add the prawns to the pan and cook until they become pink and opaque, this usually takes about 3-5 minutes. Remove the prawns from the pan and set them aside.
Step Four
Pour the coconut milk and chicken broth (or water) into the pan. Stir in the fish sauce, sugar, lime juice, and a pinch of salt. Bring the mixture to a boil.
Step Five
Once boiling, reduce the heat and let it simmer for about 10 minutes to let the flavors marry together.
Step Six
Add the sea grapes and the prawns back into the pan. Let the curry simmer for another 5 minutes, ensuring the prawns are well heated.
Step Seven
Taste the curry and adjust the seasoning as needed. If desired, add more salt, curry powder or cayenne pepper.
Step Eight
Serve the curry in bowls. Garnish with a generous sprinkling of chopped cilantro. This Prawn and Sea Grapes Curry is best enjoyed warm and can be served with rice or naan bread. Enjoy!
