creamy prawn curry
Preparation time 5 minutes, Cooking time 25–30 minutes
1 tablespoon sunflower oil
1 onion, finely chopped
12 curry leaves
3 tablespoons gluten-free curry paste
200 ml (7 fl oz) gluten-free fish stock
600 ml (1 pint) coconut milk
300 g (10 oz) green beans, halved
400 g (13 oz) raw peeled king prawns
coriander leaves, to garnish
Heat the oil in a wok or large frying pan, add the onion and cook for 3–4 minutes until soft. Add the curry leaves and cook for a further 1 minute.
Stir in the curry paste and cook for 2 minutes, then pour in the stock and coconut milk and bring to the boil. Reduce the heat and simmer for 10–12 minutes.
Add the beans and cook for 5 minutes until just tender, then add the prawns and cook for a further 3 minutes until the prawns turn pink and are cooked through. Serve sprinkled with a few coriander leaves.
For spicy prawns, heat 1 tablespoon olive oil in a frying pan, add 3 peeled and chopped garlic cloves and 1 chopped red chilli and cook for 1 minute, then add 500 g (1 lb) raw peeled tiger prawns and cook for 3–4 minutes until the prawns turn pink and are cooked through. Serve on a bed of crisp lettuce leaves, sprinkled with the juice of 1 lime, pepper and a few coriander leaves. Calories per serving 135
|creamy prawn curry|