Remove back vein of prawn, peal the shells and remove wetness. Sprinkle salt and pepper.
Stir-fry prawns with 1 tbsp oil in a pan on medium-low heat. Remove them when they get red. Stir-fry onions with 1 tbsp oil in a pan on medium heat. Add ginger and garlic until onions become little wilted.
Add canned tomato and stir-fry until you see the bottom of a pan. Add water and coconut milk and stock cube. Simmer for 15 min on low heat.
Turn the heat off, break S&B Golden Curry Sauce Mix into pieces and add them to the pan. Add prawn and simmer approx. 5min., stirring constantly.
Place rice on a plate, serve curry sauce. Garnish with your favorite fresh vegetables, as desired.
