Easy prawn curry

Name: Easy prawn curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp Vegetable oil; 2 small onions, thinly sliced; 4 clove/s garlic, crushed; 3 cm piece ginger, finely grated; 1 fish stock cube, crumbled; 800 g loose Essential Large Potatoes, peeled and cut into small chunks; 1 loose Essential Carrot, thinly sliced; 2 tsp Cooks’ Ingredients Mild Curry Powder; 250 g pack frozen Essential Raw King Prawns, thawed; 25 g pack coriander, chopped

A simple curry, put together in moments. All you need on the side is some simple fluffy rice.

2 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 tbsp Vegetable oil
2 small onions, thinly sliced
4 clove/s garlic, crushed
3 cm piece ginger, finely grated
1 fish stock cube, crumbled
800g loose Essential Large Potatoes, peeled and cut into small chunks
1 loose Essential Carrot, thinly sliced
2 tsp Cooks’ Ingredients Mild Curry Powder
250g pack frozen Essential Raw King Prawns, thawed
1/2 x 25g pack coriander, chopped

Method

Heat the oil in a saucepan and fry the onions for 5 minutes to soften. Lift out 1/3 to a plate and fry the remainder for 4-5 minutes more, until deep golden. Transfer to the plate, keeping them separate.
Add the garlic, ginger, stock cube, potatoes, carrot, curry powder, 500ml water and a little salt to the pan with the paler onions. Heat until simmering. Cover and cook gently for 15-20 minutes, until the potatoes are completely tender. Mash a couple of pieces of potato to help thicken the sauce.
Add the prawns and most of the coriander to the pan and cook for 3-5 minutes, until the prawns are pink, opaque and all cooked through. Transfer to shallow bowls and serve, scattered with the remaining coriander and the fried onion.

Cook’s tip

This mild curry powder is perfect for when you want a gentler but spicy flavour that doesn’t overpower ingredients such as fish and shellfish. There are also medium and hot blend curry powders that are perfect with red meats, chicken and vegetables.