750g prawns, shelled and de-veined (if using frozen, defrost and drain)

1 onion, finely chopped

400ml (1 tin) coconut milk

3 garlic cloves, crushed

2tsp 2 tsp ginger, grated

2 chillies, finely chopped

1tsp turmeric, heaped

200g (1 half-sized tin) tomatoes

1 1 small bunch coriander

½tsp salt

Prep time:

Cooking time: 30 minutes

Total time:

Serves: 4

This is a really quick and simple curry – large succulent prawns go well with the spicy coconut sauce. Use either king, tiger or Atlantic prawns – fresh or frozen.

This is a really quick and simple curry – large succulent prawns go well with the spicy coconut sauce. Use either king, tiger or Atlantic prawns – fresh or frozen.

  1. Gently sauté onions, garlic and spices for 5 minutes in a large pan, then add tomatoes, coconut milk and salt (to taste). Simmer slowly for 20 minutes until the sauce begins to thicken slightly.
  2. Add prawns and continue to cook for a further 10 minutes until the prawns are just cooked.
  3. Serve with fluffy rice and garnish with coriander.







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