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Prawn Korma

Ingredients

Prawn Korma

15 ml Vegetable or olive oil
1 medium Onion finely chopped
2 cloves Garlic crushed
1 thumb-sized piece Fresh ginger grated
3 tbsp Korma curry paste
400 ml Coconut milk (or use 300ml of chicken stock)
400 g Peeled king prawns (Raw or cooked)
2 tbsp Ground almonds (or use 30ml double cream for extra thickness) - optional
Fresh coriander (to garnish) - optional
Basmati rice cooked (to serve) - optional

Step 1 of 6

Make the korma

Soften the onion

Warm the oil in a pan over a medium heat, then add the chopped onion and cook until softened and lightly sweet.

160°C (320°F) hob

Make the korma

Add the aromatics

Stir in the crushed garlic and grated ginger, then cook briefly until fragrant.

Make the korma

Cook the korma paste

Add the korma paste and stir it through the onion mixture, letting it cook for a minute to release the spices.

Make the korma

Simmer the sauce

Pour in the chicken stock or coconut milk, then simmer gently until the sauce has deepened and come together.

Make the korma

Add the prawns

Stir in the prawns with the ground almonds or double cream (if using). Simmer gently until the prawns are hot through and, if using raw prawns, fully pink and opaque.

Make the korma

Serve

Scatter over fresh coriander and serve the korma hot with basmati rice.