Peppers and Prawns – what a tasty combination! Add all the delicious and healthy spices and chilli and you have yourself a delicious, ‘dry’ curry!
I got my prawns for this Peppers and Prawns Curry at Meat Collective on the East Coast of Singapore. We also buy quite a lot of our Grass Fed Beef and Free Range Lamb from there, especially for BBQ’s where we are feeding a lot of people.
A Salad topped with this Peppers and Prawns Curry is great with this Asian Ginger dressing
Peppers and Prawns
A beautiful Sri Lankan Dish
- 500 Grams Prawns Shelled and deveined
- 1 Tsp Salt Himalayan or Sea
- 1 Lime Juiced
- 2 Tbsp Coconut Oil Organic, cold pressed
- 1 Tsp Garlic Crushed
- 1 Tsp Ginger Crushed
- 10 Curry Leaves
- 1 Medium Onion Sliced into rings
- 1 Small Green Chilli Sliced thinly (optional)
- 1 Red Capsicum Sliced
- 1 Green Capsicum Sliced
- 1 Tbsp Chilli Sauce
- 1 Tbsp Tomato Paste Organic
- 1 Tbsp Mango Chutney
- Salt and Pepper To taste
- Lime juice To taste
If your prawns are whole, remove the heads, shell and devein and wash them, leaving the tails on.
Place the prawns in a dish with salt and lime juice, mix and leave in the fridge for 30 minutes
Pour oil in a wok over high heat and add the garlic, ginger and curry leaves and cook for 30 seconds
Add the prawns and stir until the prawns are opaque - about 1 minute.
Remove prawns from the wok and set aside.
Add onion to the wok, then chill and capsicum (bell pepper) and toss for 2 minutes.
Add chilli sauce, tomato paste and chutney then return prawns and cook for 2-3 minutes.
Taste and add salt, pepper or a splash of lime juice if needed and serve with steamed rice or over vegetables or sweet potato mash!
Note: I buy ginger pickle/mango atchar and mix a bit with water instead of using the chilli sauce, tomato paste and chutney.