Prawns in Apple Basil Curry

Name: Prawns in Apple Basil Curry
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons grapeseed oil; 20 large prawns, peeled, deveined and tails removed; Salt and pepper; 2 tablespoons butter; 2 tablespoons minced ginger; 2 cooking apples, peeled, cored and sliced thinly; 1 onion, minced; 2 teaspoons garam masala; 1 teaspoon coriander seeds, crushed; 1/2 teaspoon smoked paprika; 1/2 teaspoon turmeric; 1/4 teaspoon red chili flakes; 1 cup apple cider; 1/2 cup chicken stock; 1/2 cup coconut milk; 1 small bunch fresh basil leaves, stems removed, plus a few sprigs for garnish; Rice, for serving

Recipe courtesy of Bal Arneson

Watch how to make this recipe.

Prawns in Apple Basil Curry

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

334

Total Fat

23

Saturated Fat

10

Carbohydrates

27

Dietary Fiber

4

Sugar

17

Protein

7

Cholesterol

60

Sodium

723

Total: 45 min
Active: 15 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

334

Total Fat

23

Saturated Fat

10

Carbohydrates

27

Dietary Fiber

4

Sugar

17

Protein

7

Cholesterol

60

Sodium

723

Total: 45 min
Active: 15 min

Ingredients

3 tablespoons grapeseed oil

20 large prawns, peeled, deveined and tails removed

Salt and pepper

2 tablespoons butter

2 tablespoons minced ginger

2 cooking apples, peeled, cored and sliced thinly

1 onion, minced

2 teaspoons garam masala

1 teaspoon coriander seeds, crushed

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

1/4 teaspoon red chili flakes

1 cup apple cider

1/2 cup chicken stock

1/2 cup coconut milk

1 small bunch fresh basil leaves, stems removed, plus a few sprigs for garnish

Rice, for serving

Directions

Add the oil to a large skillet over medium-high heat. When hot, add the prawns, sprinkle with salt and pepper and saute until the prawns turn bright red and the edges are golden, 3 to 5 minutes. Remove and keep warm.
Add the butter to the prawn pan and when it begins to foam, add the ginger, apple slices and onions. Cook until the apples are caramelized, about 10 minutes, stirring to break up the apple chunks. Add the garam masala, coriander seeds, paprika, turmeric, chili flakes and a pinch of salt and cook for 1 minute. Pour in the apple cider and chicken stock and reduce by one-third, about 10 minutes. Pour in the coconut milk, stir well and continue to reduce until it thickens and coats the back of a spoon; this should take 3 to 5 minutes. Add the prawns and stir to heat through. At the last minute, stir through the basil leaves until they are just wilted. Serve the curry with rice and garnish with fresh basil sprigs.

Recipe courtesy of Bal Arneson