Prawn tomato coconut curry

Ingredients (5 servings)

Onion, chopped 1(200g)
Red rice prawn 20
Ginger, grated 10 g / 2 Tsp
Garlic, grated 5 g / 1 Tsp
Tomato, canned 400 g / 14 oz
Water 300 cc
Coconut milk, canned 200 cc
Stock cube 1
Vegetable oil 2 tbsp
S&B Golden Curry Mix 92g 3 pieces (50 g)
Rice, cooked 5 x 200 g


  1. Remove back vein of prawn, peal the shells and remove wetness. Sprinkle salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Place rice on a plate, serve curry sauce.
    Garnish with your favorite fresh vegetables, as desired.