Creamy Prawn Curry

Creamy Prawn Curry

Ingredients

2 tsp Vegetable oil

5 cm piece ginger, finely chopped

2 tsp Madras curry powder

½ tsp Dried chilli powder

½ tsp Ground turmeric

2 Tomatoes, peeled, deseeded, finely chopped

½ Cinnamon stick

2 Bay leaves

400 ml Can Ayam coconut cream

2 cups Chicken stock

1.50 kg Large green prawns, peeled, deveined, tails intact

Directions

Step 1.

Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combine.

Step 2.

Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly.

Step 3.

Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve. Enjoy! With thanks to: www.taste.com.au