Este caril de camarão é uma explosão de sabores exóticos, perfeito para um jantar rápido durante a semana ou para surpreender amigos. A cremosidade do leite de coco equilibra na perfeição o picante do caril e do piri-piri, enquanto as azeitonas pretas adicionam um toque salgado inesperado e delicioso. É um prato vibrante e aromático que transporta os seus sentidos para paragens longínquas.

Ingredientes

  • 500 G de Camarão Pequeno
  • 1 Alho Francês (Parte Branca)
  • 3 c.s. de Azeite
  • 1/2 Lata de Leite de Côco
  • 1 c.s. de Paprika
  • 1 c.s. de Caril em Pó
  • 1 Piri-Piri
  • 1 Chávena de Azeitonas Descaroçadas (usei pretas)
  • Sal Q.B.

Preparação

  1. Aqueça o azeite numa frigideira.
  2. Frite os camarões. Retire-os e reserve.
  3. Na gordura, coloque o alho francês picadinho e deixe dourar.
  4. Junte as especiarias e o piri-piri e de seguida o leite de côco. Junte as azeitonas e deixe reduzir.
  5. Quando estiver quase pronto, junte o camarão ao molho verifique o sal. Deixe cozinhar apenas 1 minuto.
  6. Sirva com pão ou torradas.

For a dish that’s quick, fragrant, and wonderfully creamy, here is the English version of this recipe.

Prawns in Curry Sauce

This speedy prawn curry is a perfect weeknight supper, delivering a huge amount of flavour with minimal effort. The creamy coconut milk base is beautifully infused with the warmth of curry powder and paprika, creating a rich and fragrant sauce that perfectly coats the succulent prawns. The addition of sliced leek adds a subtle sweetness, while the black olives provide a surprising but delicious briny counterpoint to the creamy sauce.

This dish is wonderfully versatile. You could easily add more vegetables to the sauce, such as spinach, bell peppers, or peas, for a more complete meal. For a little extra freshness, a squeeze of lime juice and a scattering of fresh coriander at the end would work beautifully. It’s a simple yet elegant dish that feels both comforting and a little bit special.

Ingredients

  • 500g Small Prawns, peeled
  • 1 Leek (white part only), finely sliced
  • 3 tbsp Olive Oil
  • 1/2 can (approx. 200ml) Coconut Milk
  • 1 tbsp Paprika
  • 1 tbsp Curry Powder
  • 1 fresh Chilli (piri-piri), finely chopped
  • 1 cup Pitted Olives (black olives were used)
  • Salt to taste

Method

  1. Heat the olive oil in a frying pan over a medium-high heat.
  2. Add the prawns and fry them quickly until they turn pink. Remove them from the pan and set aside.
  3. In the same pan, using the remaining oil and juices, add the finely sliced leek and sauté until softened and golden.
  4. Stir in the paprika, curry powder, and fresh chilli, followed by the coconut milk. Add the olives and let the sauce simmer and reduce for a few minutes until it thickens slightly.
  5. Just before serving, return the cooked prawns to the sauce. Check the seasoning and add salt if needed. Let it cook for just one more minute to heat the prawns through.
  6. Serve immediately with crusty bread or toast to mop up the delicious sauce.