Prawn & Vegetable Korma
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Ingredients
Instructions
To Prepare:
  1. Peel and crush the garlic, peel and grate the ginger and peel and dice the onion in to tiny pieces.
  2. Add the ingredients to a lidded saucepan with the coconut oil.
  3. Peel and slice the carrot in to small strips. Top and tail the courgette and slice this in to similar size pieces.
To Cook:
  1. Heat the pan over a medium-high heat and stir occasionally for a couple of minutes until you start to smell the ginger and garlic cooking.
  2. Add the curry paste and stir constantly for the next 30 secs to make sure it is well mixed.
  3. Add in the chopped vegetables and stir to coat them in the curry paste.
  4. Keep frying for 2 more minutes and then lower the heat.
  5. Pour in the coconut milk. Shred the coriander and add it to the pan and cover.
  6. Leave to simmer for approx 10-15 minutes.
  7. Cook the rice by adding it to a pan of boiling water and leave it to simmer for 10-12 minutes.
  8. Top and tail the green beans and slice them in to 2 or 3 lengths depending on how long they are.
  9. 5 minutes before everything is ready add them to the curry and replace the lid.
  10. 2 minutes after, add the frozen cooked prawns to the mixture and stir well. Return the lid again.
  11. When cooked strain the rice and serve.
  12. Before serving the curry check the prawns are fully defrosted and hot and then season the curry with some lime juice to taste. Serve it on top of the rice.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.