This is a perfect midweek dinner that comes together in no time, using a few cupboard essentials and juicy prawns. We suggest rice to serve but this will work just as well with rice noodles.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (diced)
garlic cloves 2 (crushed)
ginger 15 g (grated)
tomatoes 150 g (chopped)
mild curry powder 1 tbsp
ground coriander 1 tsp
paprika ½ tsp
ground turmeric ¼ tsp
coconut milk 400 ml
prawns 240 g
basmati rice 240 g
Method
Dice the onion, grate the ginger, crush the garlic and chop the tomatoes into small cubes.
Cook the rice as per the packet instructions.
Heat a large pan with a dash of oil, add the onion and tomatoes with a pinch of salt and pepper and fry until they soften (around 5 minutes), keep stirring.
Add in the garlic, ginger, curry powder, ground coriander, paprika and turmeric and fry for 2-3 minutes to release the fragrance and flavour.
Stir in the coconut milk, prawns and a pinch of salt and pepper and simmer until the prawns are cooked (turned pink) 4-5 minutes.
Serve the cooked rice topped with the fragrant curry. Enjoy!
