Curry Prawn Claypot

The weather has been rather cold lately in San Francisco and what better way to stay warm than to eat something hot and spicy. I love comfort food when it’s cold out. This dish packs heat and lots of flavor and is brothy enough to be almost like a soup. It’s perfect for this weather.

Curry Prawn Claypot w/ Jasmine Rice and Cashews

Ingredients: Serves 1
8 Prawns
5 white button mushrooms sliced
1/2 a bell pepper sliced thinly (green or red)
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup thinly sliced red onions
2 tablespoon minced thai basil
4 tablespoon yellow curry powder
1 teaspon tumeric
1 teaspoon cumin
1 tablespoon fish sauce
1/2 can coconut milk
1 whole can or carton of seafood stock or chicken stock
salt and pepper to taste
cilantro for garnish
cashews for garnish
jasmine rice

1. Cook your jasmine rice in a rice cooker or in a pot.
2. Use a non stick pot or if you have a claypot use that. Add a little oil and turn the heat on high.
3. Caramelize your aromatics, the ginger, the garlic, bell peppers and the onions along with the curry powder, the cumin, and the tumeric. Be sure to turn heat to medium once the oil is hot so you do not burn the curry powder.
4. Once it’s caramelized and smells fragrant, add your prawns, mushrooms and chicken stock. Turn heat to high so it boils and then turn it back to low and cover with lid to let it simmer for 5-8 mins.
5. Add your fish sauce, coconut milk, and thai basil and let that simmer for another 3-5 mins.
6. Now season with salt and pepper and taste along the way so it’s not too salty. Fish sauce is salty so always taste before adding salt.
7. I personally like my curry spicy so you can add chili powder or sambal into the curry or chili oil.
8. I drizzled some chili oil to add some heat.
9. Now serve your claypot curry along with a nice side of jasmine rice and cashews.

Optional: For a special treat, add coconut milk and toasted coconut flakes to your rice pot to make coconut scented rice to serve alongside your curry.