Coconut Prawn Curry 

We are both lovers of seafood and completely sold when it comes to anything with coconut in it.  This recipe is adapted from one of the Waitrose magazines and serves 4. I actually made the whole batch of sauce and then saved half of it and froze a portion so it would make another nights dinner.

Finely slice an onion and a thumb size piece of ginger and crush 2 garlic cloves. Add to a medium frying pan and fry in a spoonful of coconut oil until softened and they start to caramelise.  Once the onions are nicely browned, add a tablespoon of tomato puree and a large teaspoon of medium curry powder to the pan and fry for another couple of minutes.

Turn the heat down slightly and chuck in two roughly chopped tomatoes and a large tin of coconut milk. Let the mixture summer for 10-15 minutes until reduced and thickened. It should be a thick sauce consistency when ready. 

At this point I halved the sauce and put some in a Tupperware for another nights dinner. Add a packet (approximately 300g for 2 people- 2 packets if serving 4 people) of raw king prawns to the bubbling sauce and allow them to cook for 3-4 minutes or until they turn pink. Finally squeeze in the juice and grate the zest of half a lime into the sauce.

Serve with basmati rice and sprinkle with coriander leaves to finish.

Enjoy! R xx


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