Patak’s Korma Paste 290g
Patak’s Korma Paste is a mild spice…
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Ingredients
- 2 tbs butter
- 1 red onion, sliced
- 3 tbs Patak’s korma paste
- 1 tin diced tomato
- 1 tin coconut cream
- 16 raw prawns, head and tail left on shell peeled
- 2 birds eye chillies, optional
- sea salt
Garnish
- coriander sprigs
- green chilli, sliced
- juice from a lemon cheek
- side of rice
Method
- Melt the butter in a hot pan, add the onion, cook until the softened a slightly caramelised. Add the curry paste, fry off until fragrant. Add the tomato and coconut cream, turn the heat down to a simmer and gently reduce.
- Add the prawns into the reduced gravy, gently simmer until the prawns are cooked through.
- Serve the prawn curry on the top of steamed rice and garnish with green chilli, coriander sprigs and lemon juice. Serves 4.
