Prawns Easy Asian

Coconut prawn korma

Name: Coconut prawn korma
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /indian
Ingredients: 1/4 cup (60ml) sunflower oil; 1 onion, finely chopped; 5cm piece ginger, finely grated; 2 large garlic cloves, finely chopped; 1 long red chilli, seeds removed, finely chopped; 2 tbs good-quality korma curry paste; 2 tsp lemon juice; 400g can chopped tomatoes; 1 tsp caster sugar; 270ml can coconut cream; 500g peeled green prawns; Steamed rice, coriander and cumin puris or pappadams, to serve

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by Debbie Major

Food writer and stylist

Oct 09, 2015

A speedy prawn korma can be on the table is less time than it takes to order Indian takeaway.

1/4 cup (60ml) sunflower oil
1 onion, finely chopped
5cm piece ginger, finely grated
2 large garlic cloves, finely chopped
1 long red chilli, seeds removed, finely chopped
2 tbs good-quality korma curry paste
2 tsp lemon juice
400g can chopped tomatoes
1 tsp caster sugar
270ml can coconut cream
500g peeled green prawns
Steamed rice, coriander and cumin puris or pappadams, to serve

Method

1.

Heat the oil in a large pan over medium heat. Cook the onion, ginger, garlic and chilli for 3-4 minutes until soft. Stir in curry paste and cook for 2 minutes until fragrant. Stir in lemon juice, tomato, sugar and coconut cream. Simmer for 15 minutes until reduced.
2.

Add prawns and simmer for 3-4 minutes until cooked. Season, then serve with rice, coriander and puris or pappadams.