Prawn Korma Curry

Prawn Korma Curry

I used ready made korma paste to cook this curry. Korma curry is a very mild Indian curry, the paste is flavoured by dessicated coconut and coriander. It blends very well with seafood and vegetables. I like to add cherry tomatoes during the cooking process to add the extra sweet and sourness.

Prawn Korma Curry (Serve 6-8)


Ingredients

  • 20 large King prawns, shelled, deveined with tails on
  • 2 tbsp oil
  • 2 medium (300g) onions, chopped
  • 1/3 cup (80 ml) korma curry paste (I use Patak brand)
  • 1 cup (250 ml) cream
  • 1 cup (250 ml) water
  • 250 g green bean, halved
  • 250 g cherry tomatoes
  • 1 tbsp chopped fresh coriander

Method

  1. Heat oil in large pan, add onion, cook, stirring, until onions are just tender. Add paste, cook, stirring, 1 minute.
  2. Add cream and water, simmer, covered, until just below boiling point.
  3. Add bean, coriander and tomato, simmer, covered, about 7 minutes.
  4. Add prawn, stir gently, continue to simmer for a further 3 minutes or until prawn is cooked.

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