Prawn Coconut Curry

Prawn Coconut Curry

Prep
15
Cooking time
30
Serves
4

Method

1. Heat the Cobram Estate Robust Extra Virgin Olive Oil in a pan over medium-high heat. Add the onion and cook for a few minutes until starting to brown.

2. Add the garlic, ginger and spices and cook for another few minutes.

3. Add the tomatoes, broccolini and chilli and simmer for 5 minutes.

4. Add the prawns and stir until starting to turn pink.

5. Add the coconut milk and simmer until prawns are completely cooked. You can add a pinch of salt to taste if you think it needs it. 

6. Serve with rice and coriander leaves on the side.

Recipe thanks to the wonderful Melbourne Nutrition.

Ingredients Chevron Icon

400g prawns

2 teaspoons Cobram Estate Robust Extra Virgin Olive Oil

1 onion, diced

2 cloves garlic, crushed

4cm piece of ginger, grated

1 teaspoon turmeric 

1 teaspoon pepper

2 teaspoons ground coriander

2 teaspoons ground cumin

400g crushed tomatoes

1 bunch broccolini, cut into thirds

2 green chillis

1 tablespoon pureed tamarind 

400g light coconut milk

1 bunch coriander

Brown basmati rice - 1 cup (cooked) per person

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