Name: Easy prawn curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram uncooked medium king prawns; 2 tablespoon vegetable oil; 1 large brown onion, chopped finely; 2 clove garlic, crushed; 3 teaspoon finely grated fresh ginger; 1/4 cup (75g) korma curry paste; 1 cup (250ml) fish stock; 1 cup (250ml) coconut milk; 1 teaspoon sugar; 1/2 cup loosely packed fresh coriander leaves, to serve; steamed rice, to serve

Ingredients

1 kilogram uncooked medium king prawns

2 tablespoon vegetable oil

1 large brown onion, chopped finely

2 clove garlic, crushed

3 teaspoon finely grated fresh ginger

1/4 cup (75g) korma curry paste

1 cup (250ml) fish stock

1 cup (250ml) coconut milk

1 teaspoon sugar

1/2 cup loosely packed fresh coriander leaves, to serve

steamed rice, to serve

Method

1.Peel and devein the prawns, leaving the tails intact.

2.Heat oil in a large saucepan, cook onion, garlic and ginger, until onion is soft. Add curry paste. Cook, stirring, until fragrant.

3.Add the prawns to the pan; cook, stirring, about 1 minute. Add stock, coconut milk and sugar. Bring to the boil. Simmer, uncovered, about 5 minutes or until prawns are just cooked and sauce has thickened slightly. Serve with coriander and steamed rice.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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