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.
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...