Easy Prawn Korma
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (peeled and finely chopped)
- 2 Garlic Cloves (peeled and finely chopped)
- 1 tbsp Fresh Ginger (peeled then grated or chopped)
- 1 tbsp Coriander Stalks (chopped finely)
- 4 tbsp Korma Curry Paste
- 1 tsp Turmeric
- 300 ml Chicken Stock
- 2 tbsp Mango Chutney
- 50 g Ground Almonds
- 50 ml Double Cream
- 400 g Cooked King Prawns
- Β½ tsp Salt
- ΒΌ tsp Pepper
- 1 tbsp Coriander Leaves (chopped)
Method
- Heat the oil in a frying pan and cook the onion, garlic, ginger, and coriander stalks for 3 minutes.
- Add the curry paste and turmeric and stir for 1 minute over a medium heat.
- Add the stock, mango chutney, and ground almonds. Simmer for 8 minutes.
- Stir in the cooked king prawns and double cream and cook for a further two minutes. Serve with chopped coriander and season with salt and pepper.