Creamy Prawn Curry
2 teaspoons vegetable oil
5cm piece ginger, finely chopped
2 teaspoons curry powder
½ teaspoon dried chilli powder
½ teaspoon ground turmeric
2 tomatoes, peeled, deseeded, finely chopped
2 bay leaves
400ml can coconut cream
2 cups chicken stock
1.5kg large green prawns
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.
Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly.
Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serves 6 - 8Print Recipe