Summer is approaching the UK so a light curry dish like this prawn curry is a yummy idea.. This relatively easy prawn curry dish is a good lunch or dinner option. You can have it on top of a piece of bread. Add it to a green salad or just have it with some lovely cooked rice works well.
Time: 30 minutes. Serves 2
1 tsp butter
2 tbsp olive oil.
1/2 onion – chopped ( either red onion or white onion or a little bit of both) I had some left over red onion and white onion, which I used in this recipe.
1 small handful of peas ( frozen )
1/2 tsp turmeric
1 tsp chopped ginger
1 tsp chilli powder
1 medium sized chopped tomato.
1 tbsp chopped ( basil) optional* ( I had some left over in the fridge) NB: if you have leftover parsley or coriander go ahead and use that in stead.
1 finely chopped garlic
1 finely chopped green chilli. NB: dried red chilies can also be used in this recipe instead.
King prawns 150g
1/2 tsp sea salt & pepper
A slice of bread in my case.
A squeeze of fresh lemon
How to cook:
- Heat up a medium sized non stick pan on medium heat on the stove.
- Add 2 tbsp of olive oil and 1 tsp butter into the pan. Allow it to simmer for a few seconds and then add the onions, green chilli and chopped garlic. Cook until onions are transparent and have a light brown texture.
- Add in the basil, ginger, turmeric, chilli powder and chopped tomato into the pan – let simmer for under a minute.
- Add the prawn into the pan. Cook for about 15 minutes on medium heat.
- Add the frozen peas. Cook for 5 minutes NB: now turn up the heat if the dish gets a bit watery from the frozen peas and prawns…
- Add salt and pepper towards the end.
- After about 30 minutes. Turn down the heat and let the curry rest for 5 minutes.
- Plate on a piece of bread, rice or mix into a green salad.
- Squeeze fresh lemon on top.
- enjoy 🙂