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