Pinoy Prawn Curry. The Pinoy version of a curry dish is not as intense as the real curry in terms of hotness or spiciness. The Pinoy curry uses only the pre-mixed yellow curry powder in comparison to the South Asian and the Middle Eastern curry based dishes where the curry spices are made from scratch. Our curry dishes has a slight curry taste, it is sweet and uses a lot of coconut milk. I have made some Pinoy curry dishes which are basically all similar in terms of use of curry and method of cooking, just click the link list below to check out the recipes.
Pinoy Pork Curry
Pinoy Beef Curry
Pinoy Fish Curry with Kalabasa
Seafood and Vegetable Green Curry
Thai Green Chicken Curry, Pinoy Style
Chicken Curry with Bamboo Shoots
Pinoy Chicken Curry
Pinoy Chicken & Pork Curry
For today I would like to share a very mild Pinoy version of Prawn Curry. It is fairly easy to make, I used pre-cooked prawns and canned coconut cream, I am sure all the ingredients used would likely be available in supermarket near you.
Here is the recipe of my Pinoy Prawn Curry, enjoy.
Ingredients:
1 Kilo medium to large precooked prawns, trimmed
2 packet baby spinach
1 small size carrot, skinned, sliced
2 small red/green bell pepper, cut into strips
3-4 thumb size ginger, skinned, cut into thin strips
1 large size onion, chopped
1/2 head garlic, peeled, crushed, chopped
2-3 tbsp. yellow curry powder
1/2 tsp. turmeric powder
1/2 tsp. paprika powder
1/4 cup fish sauce
1-2 tsp. sugar
1/2 tsp. ground peppercorns
1/4 cup cornstrach
1-2 stalk lemongrass, trimmed, crushed
salt
cooking oil
Cooking procedure:
In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the lemongrass, prawns and stir cook for about a minutes. Add in the fish sauce, ground peppercorn, 1/2 part of the coconut cream and about 3/4 cup of water, bring to a boil and simmer for 1 to 2 minutes, stirring once in a while. Now add in the curry powder, turmeric, paprika, sugar and continue to simmer for another 2 to 3 minutes. Add in the carrots, bell pepper, chili and the remaining the remaining coconut cream, continue to simmer for another 2 to 3 minutes. Then thicken sauce with cornstarch diluted in 1/4 cup of water. Correct saltines if required. Add in the spinach, cook for another minute, Serve immediately with a lot of rice.