10-minute prawn curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- oil
- 1 clove garlic, crushed
- a small chunk ginger, grated
- 2 tbsp curry paste (we used Geeta’s madras paste)
- 400g tin half-fat coconut milk
- 200g large raw prawns
- a handful coriander
- naans or chappati, to serve
Method
- STEP 1
Heat a little oil in a pan. Cook the garlic and ginger for a couple of minutes then stir in the curry paste and cook for a minute. Add the coconut milk and bring to a simmer. Add the prawns and cook until pink and cooked through. Scatter with the coriander and serve.
