Prawns and Vegetable Stew with Coconut Milk

Prawns and Vegetable Stew

Prawns and vegetable stew is quick and easy to make. Stew is made with a generous amount of coconut milk and has a delicate flavor and great taste. Coconut milk adds a creamy and rich taste to the stew. Spicy chili and earthy spices give the right balance of sweetness, heat, and flavor. Stews made with coconut milk are one of the quintessential dishes of Kerala cuisine. Appam and stew is a popular breakfast recipe. Appam and chicken stew are served as the first course at wedding parties. This is a classic one you will never get tired of eating.

Mild, creamy, and flavorful stew eaten out of the bowl with soft bread is a comforting meal. It is my go-to, especially on cold winter evenings. It is simple enough to make for a weekday dinner, and the curry is ready in under twenty minutes. This stew is versatile, and you can make countless variations by adding fish, chicken, mutton, or beef. You can use a combination of vegetables like potatoes, sweet potatoes, peas, beans, carrots, or any vegetable of your choice. You can also experiment with different flavors like Thai curry paste for a different flavor and taste. Prawns and vegetable stew tastes delicious. It is best when paired with steamed rice, flatbread like naan, or appam. Go ahead then and give it a try. I would love to hear from you, so let me know how it turned out for you. Enjoy!

Prawns and Vegetable Stew with Coconut Milk

Ingredients
Prawns cleaned- 1 cup
Onion chopped- 1
Tomato- 1/2
Ginger- 1/2 inch thick
Garlic- 2 cloves
Green chilly-3
Curry leaves- a few
Chopped vegetable- 3 cup
(potatoes,carrots, sweet potato, beans and peas)
Turmeric-1/2 tsp
Coriander powder- 1/2 tsp
Chilly Powder-1/2 tsp
Coconut milk- 2 cup
Coconut oil
Salt to taste
Whole spices-cinnamon- 2 piece, clove-4
Green cardamom-2, star anise-1,fennel seeds-1/2 tsp

Clean and devein prawns, marinate with salt, pepper, and a pinch of turmeric powder and set aside. Chop vegetables, onion and set aside.
Heat oil in a pan, add prawns, and stir fry till golden. Drain this from the oil and set it aside.
In the same pan, add more oil, and add the whole spice and roast. When there is a nice aroma add the chopped onions, garlic, ginger, and curry leaves. Saute till translucent. Add the tomatoes and vegetables and saute for minutes before adding the spice powders. Pour half of the coconut milk and one cup of water. Cover and cook in medium flame for 6-7 minutes or till the vegetables are cooked. Now add the prawns and simmer for one minute. Pour in the coconut milk and simmer low until heated through, do not boil. Garnish with fresh curry leaves. Serve with appam or bread.