Slow cooker prawn curry recipe

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Warming and smooth, this Goan prawn coconut curry is infused with flavours different aromatics, like ginger, chilli and turmeric that really develop their flavours during the slow-cooking process. Paired with sweet, meaty prawns, this curry will soon become a favourite mid-week treat.

Ingredients

400 g raw king prawns (fresh or defrosted from frozen)
1 small bunch coriander, roughly chopped
1 lime, juiced
100 g baby spinach
4 garlic cloves, peeled and chopped
30 g piece of fresh ginger, peeled
0.5 tsp ground turmeric
2 whole fresh red chillies
100 g desiccated coconut
400 ml can coconut milk
2 tomatoes, quartered
2 medium onions, quartered
4 tbsp vegetable oil
2.5 tsp cumin seeds
4 tsp coriander seeds
1 tsp whole black peppercorns

14.1 oz raw king prawns (fresh or defrosted from frozen)
1 small bunch coriander, roughly chopped
1 lime, juiced
3.5 oz baby spinach
4 garlic cloves, peeled and chopped
1.1 oz piece of fresh ginger, peeled
0.5 tsp ground turmeric
2 whole fresh red chillies
3.5 oz desiccated coconut
14.1 fl oz can coconut milk
2 tomatoes, quartered
2 medium onions, quartered
4 tbsp vegetable oil
2.5 tsp cumin seeds
4 tsp coriander seeds
1 tsp whole black peppercorns

14.1 oz raw king prawns (fresh or defrosted from frozen)
1 small bunch coriander, roughly chopped
1 lime, juiced
3.5 oz baby spinach
4 garlic cloves, peeled and chopped
1.1 oz piece of fresh ginger, peeled
0.5 tsp ground turmeric
2 whole fresh red chillies
3.5 oz desiccated coconut
1.7 cups can coconut milk
2 tomatoes, quartered
2 medium onions, quartered
4 tbsp vegetable oil
2.5 tsp cumin seeds
4 tsp coriander seeds
1 tsp whole black peppercorns

Details

Cuisine: Indian
Recipe Type: Curry
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 200 mins
Serves: 4

Step-by-step

Grind the peppercorns, coriander and cumin seeds in a spice grinder and add to a food processor or high speed blender along with the rest of the sauce ingredients apart from prawns, spinach, lime juice and coriander. Process or blend until smooth.
Add the sauce to a slow-cooker, cover and cook on high for 3 hours or low for 5-6 hours.
When ready to serve, turn heat setting to high and add the prawns, spinach, lime juice and coriander.
Stir well, cover and cook for approximately 10 minutes or until the prawns are pink and cooked through.
Serve with basmati rice and roti.

Recipe courtesy of Crock-Pot.

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