Fragrant combination of seafood with a blend of coconut and hint of cardamom – sounds like a delight!
DIFFICULTY
SPICE LEVEL
25 minsTOTAL TIME
This recipe calls for
Patak’s Korma Paste 290g
Patak’s Korma Paste is a mild spice…
More Details
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.
Complement this dish with these products
This recipe calls for
Patak’s Mini Pappadums Plain 75g
Patak’s Mini Pappadums Plain are deliciously light…
