Prawn korma curry with yoghurt
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Time to make:
40 mins (Hands-on time: 25 mins, Cooking time: 15 mins), plus 30 mins marinating
$5.50 per serve
(at time of publication)
Full ingredients list:
1 tablespoon korma curry paste
2/3 cup reduced-fat coconut milk
500g peeled green prawns, deveined
1 tablespoon olive oil
1 large brown onion, thinly sliced
2 garlic cloves, crushed
1 tablespoon finely grated fresh ginger
150g snow peas, halved diagonally
150g sugar snap peas
60g baby spinach
1/2 cup reduced-fat plain yoghurt
3 cups cooked brown rice, warmed, to serve
coriander leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Place curry paste and coconut milk in a large bowl and mix together well. Add prawns and stir to coat well. Cover and place in the fridge for 30 minutes.
Step 2Heat oil in a large non-stick frying pan over medium heat. Sauté the onion for 3 minutes, or until soft. Add garlic and ginger. Cook for 1 minute, stirring, or until fragrant. Add the prawn mixture. Cook for 5–6 minutes, or until prawns are cooked through.
Step 3Add snow peas, sugar snap peas, spinach and yoghurt to the pan. Cook, stirring, for 2–3 minutes, or until vegies are tender. Divide warmed rice between 4 serving plates. Spoon curry over rice, garnish with coriander and serve.
Korma is a mild curry. Look for korma paste in the sauces section in the supermarket.
About this recipe
First published: August 2016