Prawn and Chicken Curry with Jasmine Rice

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07/11/2011

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Treat yourself with this recipe for Prawn and Chicken Curry with Jasmine Rice.

Ingredients

500 g tiger prawns in the shells with heads on
Ina Paarman's Fish Spice
1/4 cup (60 ml) canola oil
1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
1 T (15 ml) flour
1 x 400 g chicken mini fillets
1 x 200 ml Ina Paarman's Butter Chicken Sauce
3/4 cup (180 ml) coconut milk
4 cloves of garlic, finely sliced and then chopped
1/4 cup (60 ml) coriander leaves
grated rind of one lemon

Directions

Defrost the prawns in lukewarm tap water. Pull off the heads and slash open along the backs, remove the black vein that runs along the back. Spread each prawn open and secure with a toothpick. Pack prepared prawns out on a platter and season the meaty side with Fish Spice.

Heat the oil in a large wok or frying pan. Swipe the meaty side of the prawns through the oil and lay the prawns down on the sides of the wok. Cook until nicely browned and then turn. Remove the prawns, keep on one side - no need to cover or keep warm.

Shake the chicken mini fillets, in a plastic bag, with a mixture of Lemon & Black Pepper Seasoning and flour.
Cook the strips of chicken in exactly the same way as the prawns. Add the Butter Chicken Sauce and coconut milk (stir coconut milk before measuring, reserve the rest for the rice) to the chicken in the wok, bring to the boil, add the prawns and just heat through.

Mix the garlic, coriander and lemon rind and sprinkle over the dish.

Serve immediately with Jasmine Rice and the sambals of your choice.

Servings

Serves 4

By: Ina Paarman

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