10-minute prawn curry

Name: 10-minute prawn curry
Total time: 10 min
Yield: serves 2
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

10 minutes
serves 2
Easy

This 10-minute prawn curry is super easy to make and, yep, ready in just 10 minutes - perfect for a speedy midweek meal. Just give a ready-made paste a lift with a kick of fresh ginger and garlic and you have an (almost) instant curry

July 24, 2015 at 7:00 am

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.

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