Ingredients
- oil
- garlic 1 clove, crushed
- ginger a small chunk, grated
- curry paste 2 tbsp
- half-fat coconut milk 400g
- large raw prawns 200g
- coriander a handful
- naans or chappati to serve
Preparation
- Heat a little oil in a pan. Cook the garlic and ginger for a couple of minutes then stir in the curry paste and cook for a minute. Add the coconut milk and bring to a simmer. Add the prawns and cook until pink and cooked through. Scatter with the coriander and serve.
