Prawn Curry on Avocado

For 2 Servings

  • 1 tsp canola oil
  • 1 medium shallot, thinly sliced
  • 1 garlic clove, minced
  • 1 or 2 tsp chopped, fresh ginger
  • 1 tsp mild curry powder
  • 200 ml (1/2 can) light coconut milk mixed with 1 tsp cornstarch
  • 1 Tbsp fresh lime juice
  • 1/2 Tbsp brown sugar
  • approximately 200g total weight cooked prawns, tails removed (I use 32 of 71-90 count or 16 of 31-40 count)
  • 1 ripe avocado
  • 2 servings cooked rice as desired
  1. Prepare 2 servings of rice and set aside to keep warm.
  2. Heat oil in a large skillet over medium heat.
  3. Add the shallot, garlic and ginger and cook 1 to 2 minutes.
  4. Mix in the curry powder and cook 1 minute more.
  5. Add the coconut milk/cornstarch mixture, lime juice and brown sugar.
  6. Bring to a simmer and cook until the coconut milk is thickened by the cornstarch.
  7. Add the prawns and simmer until just heated through, about 3 or 4 minutes.
  8. While the prawns are heating quickly peel the avocado, and remove the pit.
  9. Slice each half of the avocado into 4 and fan on the serving plate.
  10. Divide and serve the prawns and sauce over the avocados and rice.