Quick prawn and pea korma
A mild, creamy curry with juicy prawns and sweet peas, scooped up with naan.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Cooked king prawns, frozen500 g
- Korma curry paste120 g
- Coconut milk (tin)1 tin
- Brown onions150 g
- Frozen peas200 g
- Plain naan breads4 naans
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Shellfish, Tree nuts, Mustard, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Defrost the prawns in a bowl of cold water for 10 minutes and drain. Chop the onion. Heat a tablespoon of oil in a large pan over a medium heat and cook the onion for 5 minutes, then stir in the korma paste for 1 minute.500 g cooked king prawns, frozen120 g korma curry paste150 g brown onions
- Add the coconut milk and simmer for 5 minutes, until slightly thickened.1 tin coconut milk
- Add the prawns and the frozen peas and cook for 3 to 4 minutes, until the prawns are hot all the way through. Warm the naan in the toaster or oven and serve alongside.200 g frozen peas4 naans
Add the prawns right at the end. They only need a few minutes or they turn rubbery.
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