Easy prawn curry

Easy prawn curry

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 30 minutes
Course: Entree
Favourite flavours: Curry
Cooking method: fry

Easy prawn curry

1kg uncooked medium king prawns
2 tablespoons vegetable oil
1 large (200g) brown onion, chopped finely
2 cloves garlic, crushed
3 teaspoons finely grated fresh ginger
¼ cup (75g) korma curry paste
1 cup (250ml) fish stock
1 cup (250ml) coconut milk
1 teaspoon sugar
½ cup loosely packed fresh coriander leaves


Peel and devein the prawns, leaving the tails intact.

Heat oil in a large saucepan, cook onion, garlic and ginger until onion is soft. Add the curry paste, cook, stirring, until fragrant.

Add the prawns to the pan, cook, stirring, for about 1 minute. Add stock, coconut milk and sugar. Bring to the boil, then simmer, uncovered, for about 5 minutes or until prawns are just cooked and sauce has thickened slightly.

Serve with coriander and steamed rice.

Not suitable to freeze or microwave.

Photography by Brett Stevens.

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