l lb. prawns
¼ lb. onions
1 can coconut milk
3 cloves garlic
2 bay leaves
Salt to taste
3 tablespoons oil (We like to use Highwood
Crossing Organic Canola Oil)
½ teaspoon Basil's Fire and Brimstone Hot Pepper
1½ to 2 tablespoons curry powder (or more to
Chop onions and garlic. Put oil in pot
and saute lightly with bay leaves. Do not brown.
Add cumin and saute for another minute.
Add prawns, salt and pepper. Fry for two
minutes until the prawns are nice and pink.
Add curry powder and stir in.
Add coconut milk, stir and cover pot. Boil
on medium heat until prawns are cooked, about 5
Remove from heat and add Basil's Fire and
Brimstone Hot Sauce immediately. Stir well.
Serve over a bed of rice.
Remove prawns from sauce and serve as an
appetizer by itself.
Put some of prawn mixture into pita pockets for
Recipe © Simmons
Hot Gourmet Products Corp.