Thyme with Niki https://thyme-with-niki.uk

Prawn Korma

A mild and creamy prawn curry

Made with onion, garlic, ginger, korma paste and either coconut milk or chicken stock

Servings 4
Prep 10 min
Cook 18 min
Total 28 min
Difficulty Easy
Niki's Notes

The inspiration for this prawn korma comes from the Taste of Thai in Hilton, near Pietermaritzburg, South Africa. I am thoroughly addicted to it, but sadly it is a little too far away even for Deliveroo.
This version is not exactly the same, but it is about as close as I have managed to get: juicy king prawns in a mild, creamy coconut sauce with garlic, ginger and gentle spice.
I've given you the option to use coconut milk or chicken stock for the sauce base. Use coconut milk if you can, as this will give you a creamier korma.
Serve it with basmati rice and a dry white wine - and try not to spend the entire meal wishing a Taste of Thai was just around the corner.

Ingredients

Prawn Korma

Method

Make the korma

  1. 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.
    Onion: 7 min
    160°C (320°F) hob
  2. Add the aromatics Stir in the crushed garlic and grated ginger, then cook briefly until fragrant.
    Garlic and ginger: 1 min
  3. 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.
    Korma paste: 1 min
  4. Simmer the sauce Pour in the chicken stock or coconut milk, then simmer gently until the sauce has deepened and come together.
    Korma sauce: 6 min
  5. 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.
    Prawns: 2 min 30 sec
  6. Serve Scatter over fresh coriander and serve the korma hot with basmati rice.

Recipe from https://thyme-with-niki.uk