Spicy Coconut Prawn Curry

Ingredients

• •400 g raw prawns (peeled and deveined)
• •400 ml coconut milk (full-fat from a tin)
• •1 whole onion (large, finely chopped)
• •2 cm fresh ginger (grated (special ingredient for fresh zing))
• •3 whole garlic cloves (finely chopped (special ingredient to elevate aroma))
• •2 whole red chillies (finely sliced, adjust for heat (special ingredient for authentic spice))
• •400 g tinned chopped tomatoes
• •1 tsp ground turmeric
• •1 tsp ground cumin
• •1 tsp ground coriander
• •2 tbsp olive oil
• •to taste salt
• •to taste black pepper
• •handful whole fresh coriander (chopped, for garnish)
• •300 g basmati rice (uncooked, to serve)

Instructions

1. 1

   Prepare the rice according to package instructions (boil 300g basmati rice in 600ml water for about 10 minutes until fluffy, then drain and set aside). This can be done while preparing the curry.

2. 2

   Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and golden.

3. 3

   Stir in the chopped garlic, grated ginger, and sliced red chillies. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

4. 4

   Add the ground turmeric, cumin, and coriander. Stir for 30 seconds to release the spices' aromas.

5. 5

   Pour in the tinned chopped tomatoes and season with salt and black pepper to taste. Simmer for 3-4 minutes until the sauce thickens slightly.

6. 6

   Stir in the coconut milk and bring to a gentle simmer. Add the prawns and cook for 4-5 minutes, stirring occasionally, until the prawns are pink and cooked through (they should curl and turn opaque).

7. 7

   Taste and adjust seasoning if needed. Garnish with chopped fresh coriander. Serve immediately with the cooked basmati rice.