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Instructions |
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Make the curry paste.
All the curry paste ingredients go into the food processor - mix with 1-2 tablespoons of water and blend until smooth.
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Heat the oil in a pan over a medium heat, add the mustard seeds and cover the pan with a lid. As soon as they begin to pop, uncover and add the prepared curry paste.
Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further a little while - 5 minutes or till it feels right.
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Stir in the tomatoes and cook for 5 minutes, stirring, until they have broken down in the sauce.
Then add the coconut cream - let it cook for 10-15 minutes
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Add the prawns and simmer until the prawns are just firm and pink.
Stir in a bit of the coriander and use the rest for the serving...
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| Serving
Suggestions |
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Eat with rice or naan bread. Yummie and easy.
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Originally Submitted
6/11/2009
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