Delicious juicy prawns in a coconut, garlic, chilli and ginger flavoured sauce – you really can’t go wrong with this Easy Prawn Korma! And it can be on the table in just 20 minutes, making it perfect for busy weeknights.
Course Christmas, Main Course
Cuisine British, Fusion, Indian
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Eb Gargano
1tablespoonsolive or rapeseed oil
500gpeeled and cooked king prawns
2cmpiece of gingergrated
2garlic clovesgrated or crushed
½teaspoonchilli flakes(or to taste)
400mltin coconut milk(you may not need all of this)
1tablespoonfresh coriander (cilantro)chopped (plus extra for garnish)
Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.
Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala and chilli. Cook for 2 minutes, stirring occasionally. Add a splash of water if it gets too dry
Add roughly ½ of the coconut milk and all of the prawns, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 3 minutes. If you find the curry becomes too dry, you can add in some or all of the rest of the coconut milk.
After 5 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.
Nutrition information is approximate and meant as a guideline only.