Coconut Prawn Curry

Recipe by Tiffany Kate-Lyn Matthews
Serves: 4 - 6
Preparation time: 15 minutes
Cooking time: 20 minutes

INGREDIENTS
1 Tbsp olive oil
2 Tbsp butter
500g tiger prawns, deveined
1 large onion, sliced
½ green pepper, sliced
½ red pepper, sliced
2 cloves garlic, chopped
2 Tbsp mild curry powder
1 Tbsp fish masala
1 tsp ground cumin
½ cup fish stock
1 tin coconut cream
1 Tbsp lime zest
salt and pepper to taste

to serve:
basmati rice
coriander
lime wedge
red chillies, optional

METHOD
Heat olive oil and butter in a large non-stick pan, then add prawns and allow the prawns to cook for about 2 minutes on each side, then remove from the pan and set aside.

To the same pan add onions, peppers and garlic, allow this to cook until onions are soft, then add in spices. Cook until the spices are fragrant, then add in fish stock allow to cook until the stock has reduced then add in coconut cream, lime zest and season to taste.

Place prawns back into the pan, top with fresh coriander and allow this to cook for another 5 minutes. Serve immediately with basmati rice, coriander and lime wedges. Enjoy!

Watch as Chef Jay, Salome and Palesa make this dish: