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.
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
- 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.
