Mild Creamy Curry
Ingredients (serves 6)
- tsp Grated Ginger
- 1 tbl Keens Curry Powder
- 1/2 tsp Tumeric
- 2 Tomatoes - Peeled and diced
- 1/2 cinnamon stick
- 2 bay leaves
- 400ml coconut cream
- 2 cups chicken stock
- 1.5kg large green prawns, peeled, deveined, tails intact
Method
- Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combine.
- Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly
- Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve with Rice
Notes
My Mum's Recipe from when i was i child
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mom93821 replied
- 06 Aug 2017 , 6:25 am
Reply1:12 pm
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