Ingredients
- oil
- garlic 1 clove, crushed
- ginger a small chunk, grated
- curry paste 2 tbsp (we used Geeta’s madras paste)
- half-fat coconut milk 400g tin
- large raw prawns 200g
- coriander a handful
- 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.
Nutritional Information
- Kcals 203
- Fat 12.8g
- Saturates 6g
- Carbs 3.2g
- Fibre 1g
- Protein 18.6g
- Salt 1.1g