Fill the air with exotic aromas when you make this sensational prawn curry.
Ingredients
2 tsp Vegetable oil
5cm piece ginger, finely chopped
2 tsp Madras curry powder
½ tsp Dried chilli powder
½ tsp Ground turmeric
2 Tomatoes, peeled, deseeded, finely chopped
½ Cinnamon stick
2 Bay leaves
400 ml Can Ayam coconut cream
2 cups Chicken stock
1.50 kg Large green prawns, peeled, deveined, tails intact
1
Step 1.
Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combine.
2
Step 2.
Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly.
3
Step 3.
Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve.
Enjoy!
With thanks to: www.taste.com.au
Ingredients
Fill the air with exotic aromas when you make this sensational prawn curry.
Ingredients
2 tsp Vegetable oil
5cm piece ginger, finely chopped
2 tsp Madras curry powder
½ tsp Dried chilli powder
½ tsp Ground turmeric
2 Tomatoes, peeled, deseeded, finely chopped
½ Cinnamon stick
2 Bay leaves
400 ml Can Ayam coconut cream
2 cups Chicken stock
1.50 kg Large green prawns, peeled, deveined, tails intact
