Creamy Prawn Curry
Ingredients
- 1 tablespoon sunflower oil
- 1 onion finely chopped
- 12 curry leaves
- 3 tablespoons gluten-free curry paste
- 200 ml gluten-free fish stock
- 600 ml coconut milk
- 300 g green beans halved
- 400 g raw peeled king prawns
- coriander leaves to garnish
Instructions
- Heat the oil in a wok or large frying pan, add the onion and cook for 3–4 minutes until soft.
- Add the curry leaves and cook for a further 1 minute.
- Stir in the curry paste and cook for 2 minutes, then pour in the stock and coconut milk and bring to the boil.
- Reduce the heat and simmer for 10–12 minutes.
- Add the beans and cook for 5 minutes until just tender, then add the prawns and cook for a further 3 minutes until the prawns turn pink and are cooked through.
- Serve sprinkled with a few coriander leaves.
Notes / Tips / Wine Advice:
For spicy prawns,
heat 1 tablespoon olive oil in a frying pan, add 3 peeled and chopped garlic cloves and 1 chopped red chilli and cook for 1 minute, then add 500 g raw peeled tiger prawns and cook for 3–4 minutes until the prawns turn pink and are cooked through. Serve on a bed of crisp lettuce leaves, sprinkled with the juice of 1 lime, pepper and a few coriander leaves.Calories per serving 135
Nutritional Information
Calories: 482 kcal