Makes
4
Ingredients
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4 Mission Plain Naan, to serve
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Handful coriander leaves, roughly chopped
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Handful curry leaves, fried
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Sea salt and ground black pepper to season
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200g green beans, trimmed
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1kg raw prawns, peeled, tails left on
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200g cherry tomatoes
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400ml can coconut milk
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100ml water
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1 tbsp brown sugar
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1 tbsp garam masala
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1 tbsp chilli powder
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2 tsp turmeric
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2 tsp cumin
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2 tsp coriander
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1 red onion, cut in half then sliced
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1 clove garlic, sliced
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1 tbsp olive oil
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Instructions
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Step 1
Heat oil in a heavy-based pan over medium heat. Add the onion and garlic and stir for 2 minutes. Add spices and sugar and continue to stir for another 2 minutes then gradually add water.
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Step 2
Pour in the coconut milk and toss in the cherry tomatoes and simmer gently for 5 minutes, followed by the green beans then prawns. Continue to simmer for a further 5 minutes or until all the prawns have turned orange and cooked through. Season to taste then transfer to a serving bowl.
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Step 3
To serve; sprinkle with curry leaves and fresh coriander and serve with Mission Plain Naan.