Aussie style curry

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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.
  8. Stir until the sauce thickens.
    9. 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.
  9. 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.

Garlic Prawns

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Updating as we go

Earlier in 2021, I made a move to relocate and update my website. I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to make better. 

Protein in a small package

I like prawns; they are small, tasty and simple to make. I like to get a package of prawns to cook up and to have on hand as an easy protein portion that can be added to meals like salads or stir-frys. I like to cook the prawns all at once and portion them out; this means I can have protein in the fridge or the freezer. Prawns last about three days cooked in the fridge, which is excellent when you have an abundance of salad.

Competition for dinner

Prawns are a favourite of more than just me; my fur baby is a big fan of prawns and loves it when we have them around. Don’t believe me? Check out the face before I even open the bag. 

Garlic Prawns recipe

Ingredients

  • 500g prawns 
  • 1/4 cup olive oil
  • 8 garlic cloves, finely grated
  • 2 spring onions, thinly sliced

Peel the prawns by first removing the head and legs. 

Peel off the shell, then squeeze the prawn’s tail to remove it from the body. 

Pull the vein through the opening at the head of the prawn and discard.

Place a frying pan on medium-high heat with olive oil and garlic.

When the garlic starts to colour, add the prawns to the pan.

Be careful not to burn the garlic.

Cook the prawns for 5-6 minutes or until the prawns are cooked.

Remove the prawns from the pan.

Add the spring onions to serve.

“Garlic

  • Rating: ★★★★★
  • Print

“Fast



Credit: Cath @ easycleaneats

Ingredients

  • 500g prawns
  • 1/4 cup olive oil
  • 8 garlic cloves, finely grated
  • 2 spring onions, thinly sliced

Directions

  1. Peel the prawns by first removing the head and legs.
  2. Peel of the shell then squeeze the tail of the prawn to remove it from the body.
  3. Pull the vein through the opening at the head of the prawn and discard.
  4. Place a frying pan on medium-high heat with the olive oil and garlic.
  5. When the garlic starts to colour add the prawns to the pan.
  6. Be careful not to burn the garlic.
  7. Cook the prawns for 5-6 minutes or until the prawns are cooked.
  8. Remove the prawns from the pan.
  9. Add the spring onions to serve.

Nutrition

Per Serving:272 calories; 14 g fat; 2 g carbohydrates; 29 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring cups
  • Scales
  • Mixing bowl
  • Frying pan
  • Tongs  

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.