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  • Serves 6
  • 30 minutes
  • Difficulty Easy
  • 9 Ingredients

49 Comments

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

  1. 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.
  2. Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly
  3. 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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