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Easy prawn curry

Ingredients

  • 1kg uncooked medium king prawns
  • 2 tablespoons vegetable oil
  • 1 large (200g) brown onion, chopped finely
  • 2 cloves garlic, crushed
  • 3 teaspoons finely grated fresh ginger
  • ¼ cup (75g) korma curry paste
  • 1 cup (250ml) fish stock
  • 1 cup (250ml) coconut milk
  • 1 teaspoon sugar
  • ½ cup loosely packed fresh coriander leaves

Easy prawn curry

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

Peel and devein the prawns, leaving the tails intact.

Heat oil in a large saucepan, cook onion, garlic and ginger until onion is soft. Add the curry paste, cook, stirring, until fragrant.

Add the prawns to the pan, cook, stirring, for about 1 minute. Add stock, coconut milk and sugar. Bring to the boil, then simmer, uncovered, for about 5 minutes or until prawns are just cooked and sauce has thickened slightly.

Serve with coriander and steamed rice.

Not suitable to freeze or microwave.

Photography by Brett Stevens.

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