This African Prawn Curry was inspired by the most amazing Ghanaian restaurant outside London’s Liverpool Street station.
Their lunch time queues used to snake out on to the street as their reputation spread.
My favourite was their fiercely hot and so delicious chicken and peanut stew.
Seeing as I live in Ireland, this place is hardly on my commute! With help from one of my Ghanaian friends, I now have the perfect recipe to recreate the curry at home.
I’ve swapped out the chicken for Prawns for a little bit of difference.
If you have the time, marinade the prawns in chilli and seasoning for as long as possible before cooking, which makes them soak up the flavours.
INGREDIENTS
2 medium onions, halved and ends trimmed, divided
1tbsp oil
300g King Prawns
6 medium cloves garlic minced
1 ounce (28g) fresh ginger (about a 1-inch knob), divided
1 tbsp tomato puree
1 Scotch Bonnet chilli
1 tsp ground coriander
1/2 inch of ginger grated
1 tsp cayenne pepper
1pt Chicken stock
4 heaped tbsp smooth peanut butter
400g plum tomatoes
Salt & Pepper to season
METHOD
Coat the prawns in the cayenne pepper and a pinch of salt.
In a frying pan heat the oil add and sweat the onion on a low heat for 5 mins, then add the garlic, ginger, ground coriander and the scotch bonnet chilli and cook for another 2 mins on a low heat.
Pour all the ingredients from the pan in to a processor along with the chopped tomatoes, peanut butter, tomato puree, salt and pepper and blitz until a smooth paste.
Pour the paste in to a pan add the chicken stock and warm through for a good 20 minutes.
Add the cooked prawns to the pan and cook for 5 minutes more ensuring the prawns are heated throughly.
Serve with brown or cauliflower rice. You can watch how to make cauliflower rice below.
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