Coconut curry crayfish

Emma Sharp's zingingly hot curry will perk up your taste buds - with the creamy coconut milk tempering the heat!
Coconut curry crayfish
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

Main

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 Scotch bonnet chillies, deseeded and finely chopped
  • 1 tsp thyme
  • 1 tbsp curry powder
  • 1 green pepper, deseeded and sliced
  • 1 bunch spring onions, trimmed and chopped
  • 2 tomatoes, chopped
  • 400 ml tinned coconut milk
  • 400 g fresh crayfish meat
  • black pepper
  • steamed basmati rice, to serve

Method

1. Heat the oil in a large heavy-based frying pan over medium heat. Add the onion, garlic, chilli and thyme, and cook for about 5 minutes until the onion is soft.

2. Stir in the curry powder and cook for 1 minute.

3. Add the green pepper, spring onions and tomatoes. Cook for a further minute.

4. Pour in the coconut milk, bring to the boil and simmer for 5 minutes.

5. Add the crayfish, cook for 4-5 minutes until heated through and the flesh is opaque. Season to taste with salt and pepper.

6. Serve with steamed Basmati rice.

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