You’ll have dinner on the table in just half an hour with this 30-minute curry, and the flavours won’t suffer in the slightest from the speed! Serve with a crispy, flaky roti, fluffy naan bread or some steamed rice.
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients
3 garlic cloves
1 x 4cm piece ginger, peeled, roughly chopped
1 large mild green chilli, roughly chopped
1 tbsp vegetable oil
2 tbsp curry powder
1 tbsp tomato paste
1 tomato, finely chopped
1 cup coconut cream
1 cup chicken stock
1 cinnamon stick
400g (14 oz) peeled and deveined prawns/shrimp
1 tsp sugar
sea salt
coriander (cilantro) leaves, to serve
warm roti or naan bread, to serve
Steps
-
Use a mortar and pestle to pound the garlic, ginger, chilli and a pinch of salt to a very rough paste.
-
Heat the oil in a wok or saucepan over medium heat. Add the garlic paste and cook, stirring, for half a minute. Then add the curry powder and tomato paste and stir for another half a minute. Add the tomato and cook for about 2 minutes to allow the tomato to soften. Then add the coconut cream, chicken stock and cinnamon stick. Simmer for about 8 minutes.
-
Add the prawns and cook for 2-3 minutes or until the prawns are cooked through. Season with sugar and salt to taste. Serve topped with coriander and bread on the side.
The perfect shrimp curry
This curry is so easy and quick to make. The biggest surprise was that it doesn’t have a lot of ingredients. I served it with jasmine rice and all I can say is yummy. I have in the past spent hours making curry ….not today!!
From burning water to family friendly meals
Marion has changed our lives with so many delicious simple meals that our little family truly enjoyed over the past few years. We can never go wrong following her recipes and it’s such fun to cook in the kitchen now. Thank you!! XOXO, from Malaysia.
Great cooking
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