Prawn White Curry

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

This is a member of the Sri Lankan “white curry” family (see Potato White Curry). In typical South Asian fashion, food is never wasted, and the heads and shells of the shrimp are traditionally ground and added to the curry for depth of flavor (or they are ground to a paste, then sun dried or dried in an oven, to be added to another dish). We aren’t so conscientious (though we should be), but still this prawn curry comes out tasting great. It’s an ideal mai