This delicious aromatic Mild Prawn Curry is quick, easy to prepare & a dish the whole family will enjoy.
For more curry inspo, next why not try this Mild Chicken Curry with Butternut Squash
Ingredients
450g raw King Prawns Approx 300g rice
1 tbsp sunflower oil
1 large onion. finely chopped
2 cloves of garlic, crushed
1/2 green chilli, finely diced
1 red pepper. deseeded & finely diced
1 tbsp garam masala powder
1 x 400 g tin of chopped tomatoes
260 ml water
50 g creamed coconut
1 tbsp tomato puree
1 tbsp mango chutney
450 g raw king prawns
300 g rice
1 large onion. finely chopped
2 cloves of garlic, crushed
1/2 green chilli, finely diced
1 red pepper. deseeded & finely diced
1 tbsp garam masala powder
1 x 400 g tin of chopped tomatoes
260 ml water
50 g creamed coconut
1 tbsp tomato puree
1 tbsp mango chutney
450 g raw king prawns
300 g rice
Method
- Heat the oil in a large saucepan. Fry the onion, garlic, chilli and red pepper for 5 minutes until almost soft.
- Add the garam masala and coat the onion mixture. Add the tinned tomatoes, water, creamed coconut, tomato puree and mango chutney.
- Bring up to the boil, cover with a lid, then simmer for 20 minutes. Add the prawns to the hot sauce with seasoning and stir over the heat until the prawns turn pink and are cooked through.
- Season with salt and pepper and serve with rice cooked according to the instructions on the packet.
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