The perfect fakeaway, a creamy prawn curry that’s sure to impress the whole family!
Ingredients:
1 tbsp Olive Oil
2 White Onions
4 Garlic Cloves
20g Fresh Root Ginger (peeled & chopped) or 2 tsp Ground Ginger
3 tbsp Korma Paste or 1 pot of Korma Curry paste (we like to use Patak’s Korma Curry Paste Pot)
500ml Cold Water
2 tbsp Double Cream
2 tsp Caster Sugar
400g Large Prawns*
*If you are feeling more indulgent or making this curry for a special occasion use peeled raw tiger prawns.
Method: Number of servings 4 / Prep Time 10 Minutes, Cook Time 25 Minutes
Cost Per Serving approx. £1.90, to make this recipe cheaper swap the prawns for chicken or to make vegetarian add your preferred veg rather than meat.
1. Begin by heating the oil in a large non-stick pan, then add your onions, garlic, and ginger, cook on a medium heat for 10 minutes until your onions are golden, stir occasionally.
2. Add the korma paste and water then bring to boil. Lower the heat and simmer for a further 10 minutes, once the liquid has reduced by half and the onions are soft remove from the heat.
3. Blitz until smooth, add the cream and sugar.
4. Return to the heat and add the prawns (if using cooked prawns, they will only need warming though, if using raw prawns cook for 4 minutes).
5. Sprinkle with fresh coriander and if required season with salt/pepper then serve.
Nutritional Information:
Carbs 8g
Protein 16g
Fiber 0.5g
Fat 6g
Calories 230
