QUICK COCONUT AND TOMATO PRAWN CURRY

TIP- You can use the store bought curry paste green or red and skip the spices.

2 tablespoons oil
350 g prawns cleaned
1 small onion, finely chopped
2 cloves garlic, crushed
thumb size fresh ginger, grated
2 green chillies, deseeded and finely chopped
3 tablespoons curry powder
1 sprig fresh curry leaves
2 tomatoes, peeled and grated
1 tablespoon honey
100 ml vegetable stock
250 ml coconut cream
coriander and rice to serve

Heat oil in a pan and brown the prawns for two minutes in batches.
Set aside for later use.
In the same pan add the onion, garlic, ginger and fry for 5 minutes.
Add the curry powder, chillies and fry for 2 minutes.
Add the tomatoes, stock, honey , curry leaves and the coconut cream.
Simmer on medium heat for 8 – 10 minutes.
Add the prawns and cook for 1 minute or until cooked.
Check if need seasoning.
Serve.

Source and photos: Siphokazi Mdlankomo