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.
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