Aussie style curry

Throw another shrimp on the barbie

* takes off the hat with corks *

Sorry, sometimes I can’t help myself.

For the record, I love Australia and Australians. This recipe does not contain any Australians or cliques. Please keep reading.

Seafood curry

I know that some people don’t like the idea of seafood in curry, but I think it is excellent. Prawns are the perfect option for a meaty curry. You often find prawns in Thai curries, but I think they work well here. I’ve experimented for this recipe with small prawns and big tiger prawns. Both work, so it doesn’t make a difference to the taste; it just makes the consistency of the curvy more or less chunky.

Aussie style curry

Another adaptation

This recipe is another example of me finding a recipe and swapping out ingredients. The original recipe was in one of those weekly women’s magazines full of trashy gossip and the odd recipe. I loved the base flavours so just swapped out the ingredients I didn’t like.

Someone likes the curry and waits for any praens

Cook once, eat twice.

Anyone who has been around for a while will know that I am a big fan of cooking once and eating twice (or more), meals that can be cooked in bulk and then put in the freezer for another day. This curry is one of those meals. If you are going to make this recipe, I recommend that you use at least a 5-litre stockpot. Whip up a batch, feed the family and then portion up the rest for another day. We usually get 3 family meals out of this recipe.

Aussie style curry recipe

Aussie style curry ingredients
Aussie style curry ingredients

Ingredients

  • 2 red onions, wedged
  • 2 garlic cloves, chopped
  • 3 carrots, sliced
  • 1.5l vegetable stock
  • 3/4 cup sweetcorn
  • 3 tsp. curry powder
  • 1 head of broccoli
  • 2 tbsp. coconut aminos
  • 1 can coconut cream
  • 1kg prawns
  • 2 tbsp. tapioca flour

Set your instant pot to sauté on high, add the coconut oil, garlic, onion and carrots.

Add the coconut oil, garlic and onion to the pot.
Add the coconut oil, garlic and onion to the pot.
Add the carrots.
Add the carrots.

Sauté for a few minutes.

Sauté for a few minutes.
Sauté for a few minutes.
Sauté for a few minutes.
Sauté for a few minutes.

Add the curry powder and stock to the pot and stir well.

Add the curry powder.
Add the curry powder.
Stir.
Stir
Add the stock.
Add the stock.

In a bowl combine the coconut cream and tapioca flour, add the coconut cream to the pot.

Add the coconut cream to the pot
Add the coconut cream to the pot
Stir well until the sauce thickens
Stir well until the sauce thickens

Add the sweetcorn and broccoli to the pot.

Add the sweetcorn and broccoli to the pot.
Add the sweetcorn and broccoli to the pot.

Pressure cook on high for 5 minutes.

Pressure cook on high for 5 minutes.
Pressure cook on high for 5 minutes.
Manually release the pressure.
Manually release the pressure.

Add the prawns and coconut aminos, stir well and place the lid on the instant pot.

Add the prawns and coconut aminos.
Stir well and place the lid on the instant pot.
Let the prawns cook through for 5 minutes.
Let the prawns cook through for 5 minutes.
Serve with coodles or cauliflower rice
Serve with coodles or cauliflower rice

Aussie style curry 

  • Servings: 10
  • Rating: ★★★★★
  • Print

This light and tasty curry is a real crowd pleaser and easy ro make.



Credit: Cath @ easycleaneats

Ingredients

  • 2 red onions, wedged
  • 2 garlic cloves, chopped
  • 3 carrots, sliced
  • 1.5l vegetable stock
  • 3/4 cup sweetcorn
  • 3 tsp. curry powder
  • 1 head of broccoli
  • 2 tbsp. coconut aminos
  • 1 can coconut cream
  • 1kg cooked prawns
  • 2 tbsp. tapioca flour

Directions

  1. In a large heavy based pot, combine the onion, garlic and carrot with some coconut oil, sauté for a few minutes.
  2. Add the stock and curry powder to the pot, stir in the sweetcorn and broccoli.
  3. Increase the heat and bring the stock to the boil, reduce the heat and simmer for a few minutes.
  4. In a bowl combine the coconut cream and tapioca flour, then add it to the pot mixing it in slowly.
  5. Keep stirring until the sauce thickens up.
  6. Add the prawns and coconut aminos.
  7. Serve with coodles or cauliflower rice
  8. Alternatively 1.Set your instant pot to sauté on high, add the coconut oil, garlic, onion and carrots. 2.Sauté for a few minutes. 3.Add the curry powder and stock to the pot and stir well. 4.In a bowl combine the coconut cream and tapioca flour, add the coconut cream to the pot.
  9. Stir until the sauce thickens.
  10. 6.Add the sweetcorn and broccoli to the pot. 7.Pressure cook on high for 5 minutes. 8.Manually release the pressure. 9.Add the prawns and coconut aminos, stir well and place the lid on the instant pot. 10.Let the prawns cook through for 5 minutes.
  11. Serve with coodles or cauliflower rice

Nutrition

Per Serving: 205 calories; 2 g fat; 22 g carbohydrates; 27 g protein

Equipment

  • Knife
  • Chopping board
  • Stock pot
  • Spoon
  • Measuring jug
  • Measuring cups
  • Measuring spoons
  • Scales 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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