A straightforward, tasty, flavourful recipe – while you can use raw king prawns and cook them separately, we chose the easy option and used our ready cooked and peeled king prawn tails – handy to keep in the freezer to use as needed.
Serves 2
Prep time: 10-12
Cooking time: 16-20 minutes
Ingredients
- 360g cooked King prawn (or North Atlantic if you prefer)
- 1 onion, chopped finely
- 2 garlic cloves, chopped
- 3 heaped tbsp of Korma curry paste (I used Pataks)
- 20g ground almonds
- 1 tsp garam masala
- 200ml tin of coconut milk
- 2 boiled eggs, quartered
Method
1. Fry the onion and garlic in a frying pan with some oil until soft.
2. Add the curry paste, ground almonds and garam masala and stir for a further minute.
3. Add the coconut milk and simmer for 10-15 minutes.
4. Add the prawns for the final few minutes of cooking, just to warm through.
5. Serve with rice, naan breads and all the trimmings and sprinkling of chili powder over the prawns if you wish.
