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3 garlic cloves
1 x 4cm piece ginger, peeled, roughly chopped
1 large mild green chilli, roughly chopped
1 tbsp vegetable oil
2 tbsp curry powder
1 tbsp tomato paste
1 tomato, finely chopped
1 cup coconut cream
1 cup chicken stock
1 cinnamon stick
400g (14 oz) peeled and deveined prawns/shrimp
1 tsp sugar
sea salt
coriander (cilantro) leaves, to serve
warm roti or naan bread, to serve
Use a mortar and pestle to pound the garlic, ginger, chilli and a pinch of salt to a very rough paste.
Heat the oil in a wok or saucepan over medium heat. Add the garlic paste and cook, stirring, for half a minute. Then add the curry powder and tomato paste and stir for another half a minute. Add the tomato and cook for about 2 minutes to allow the tomato to soften. Then add the coconut cream, chicken stock and cinnamon stick. Simmer for about 8 minutes.
Add the prawns and cook for 2-3 minutes or until the prawns are cooked through. Season with sugar and salt to taste. Serve topped with coriander and bread on the side.
– Mirin is a Japanese rice wine.
– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.
A Plate Lickin' Good/Awesome Curry ❣️
This curry was SERIOUSLY delicious 😋. I will absolutely make it again, and again. I served it with a freshly made Buttermilk Loaf 😋😋😋❣️
Stunning
I am a novice cook I did this for my family and they absolutely loved it . Simple easy to understand. Hardest bit was scouring the supermarket looking at my phone😊 Thanks Marion you’ve turned a useless old Scotsman into a a celebrated chef ( well in my family only 😂) I’ve now tried a few other dishes with the same fantastic results .
Delish
A very tasty and easy recipe.
Since most recipes I use are online, I rate meals as: “Worth printing”?
This one is definitely getting printed and made again!