Prawn Coconut Korma
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Prawn Coconut Korma
Recipe By Michael Weldon
Ingredients
2 tbs butter
1 red onion, sliced
3 tbs Patak’s korma paste
1 tin Coles diced tomato
1 tin Coles coconut cream
16 raw Coles prawns, head and tail left on shell peeled
2 Coles birds eye chillies, optional
sea salt
Garnish
coriander sprigs
green chilli, sliced
juice from a lemon cheek
side of rice
Method
Melt the butter in a hot pan, add the onion, cook until the softened a slightly caramelised. Add the korma paste, fry off until fragrant. Add the tomato and coconut cream, turn the heat down to a simmer and gently reduce.
Add the prawns into the reduced gravy, gently simmer until the prawns are cooked through.
Serve the prawn curry on the top of steamed rice and garnish with green chilli, coriander sprigs and lemon juice.
