Thai Prawn Curry

Average Rating 5.0

Served on a bed of fluffy white rice you'll enjoy the gentle aromatic yet spicy flavours of this curry.

  • Serves 4
  • |
  • Preparation Time: 20 mins
  • |
  • Cooking Time: 25 mins
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Ingredients

  • • 1 teaspoon (5 ml) oil
  • • 3 medium garlic cloves, minced
  • • 1 teaspoon (5 ml) ground cumin
  • • 2 tablespoons (30 ml) flour
  • • 1 KNORR Seazons Onion Cube
  • • 2 tablespoons (30 ml) fresh lime juice
  • • pinch of Robertsons Salt and Pepper
  • • 1 medium red pepper, seeded and chopped
  • • 1 teaspoon (5 ml) Thai red curry paste
  • • 1 teaspoon (5 ml) ground coriander
  • • 400 g tin coconut milk
  • • 400 g prawns, peeled and deveined
  • • 1/3 cup (80 ml) fresh coriander, chopped

Instructions

  1. Heat oil in a large saucepan over medium heat
  2. Add red pepper, cook stirring for 5 minutes
  3. Add garlic, Thai curry paste, cumin and coriander
  4. Cook, stirring, until aromatic, about 2 minutes
  5. Reduce heat to low
  6. In a jug mix flour into coconut milk, add KNORR Seazons Onion Cube
  7. Add to pan, bring to a simmer, stirring continuously for 5 minutes
  8. Add prawns and cook, uncovered, until they turn pink (10-12 minutes)
  9. Stir in lime juice and coriander, and season with salt and pepper