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Keralan prawn curry
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150g basmati rice
2 tsp vegetable oil
1 red onion, peeled and diced
1 pack curry leaves, stems discarded
125g Cooks’ Ingredients Keralan Curry Paste
50ml reduced fat coconut milk
400g can chopped tomatoes
300g raw king prawns, deveined
28g pack coriander, chopped
1. Cook the rice according to the pack instructions.
2. Meanwhile, heat the oil in a medium saucepan, add the onion and curry leaves and fry gently for 2-3 minutes until the onion is soft. Add the curry paste, fry for a further 2-3 minutes until fragrant, then pour in the coconut milk and tomatoes.
3. Bring the curry to a simmer, add the prawns and cook for 3-4 minutes until the prawns have turned pink and opaque. Remove from the heat, stir through the coriander and serve with the rice.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in March 2019.