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Prawn and Coconut Curry

Prawn and Coconut Curry

Prawn and Coconut Curry

2 tbsp vegetable oil
1 medium onion
2 cloves garlic
½ teaspoon mustard seeds
1 green chilli (deseeded and sliced) or ¼ teaspoon chilli powder
6 curry leaves
2.5 cm piece of root ginger (peeled and grated)
½ teaspoon turmeric
½ teaspoon ground coriander
200 ml coconut cream
200 ml veg stock
Squeeze of lemon juice
1tbsp soft brown sugar
350 g Prawns (cleaned)
Coriander sprigs and basmati rice to serve.


Heat the oil.
Put in the mustard seeds, and wait until they pop.
Add the curry leaves and fry for 1 minute.
Add the onion, ginger, garlic, lower the heat and cook for 5 minutes.
Add the chilli, tumeric, coriander and cook for 1 minute.
Add the tomatoes, coconut creme and stock. Simmer 15 minutes.
Add lemon juice, sugar and salt, add prawns and cook for 15 minutes.

Garnish with coriander and enjoy.
Serve hot.

Chef's note: You can substitute the prawns for chicken and add cashews.

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