Ingredients

The following ingredients have 4 Servings
  • 30ml (2 tbsp) vegetable oil
  • 1 large onion, peeled and finely chopped
  • 2.5cm (1 in) fresh ginger, peeled and grated
  • 150g (5oz) Korma curry paste
  • 50ml (2fl oz) water
  • 450g (1lb) raw, peeled prawns
  • 400ml (1 can) coconut milk
  • 50ml (2fl oz) double cream
  • 50g (2oz) almond flour
  • 5ml (1 tsp) sugar

Instruction

  • Gently fry the onion and ginger in the oil until softened and lightly browned.
  • Add the Korma curry paste and water. Let the mixture bubble for two minutes.
  • Add the prawns, coconut milk, cream, almonds, cream and sugar to the curry sauce and let it simmer for 5 minutes.
  • Serve with plain rice, garnished with cilantro.