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 |
Directions
- 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.
