A creamy coconut prawn curry with tomato and spices, heated with Olé Carolina Reaper Sriracha.
Serves: 4 | Prep: 10 min | Cook: 20 min
Heat warning: Olé Reaper is made with Carolina Reaper, one of the world's hottest chillies. Start with less than the recipe says and add more to taste.
Ingredients
- 2 tbsp oil
- 1 onion, finely chopped
- 3 cloves garlic and 1 tbsp ginger, grated
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- 500 g raw prawns, peeled
- ½–1 tsp The Flavorsmith Olé Carolina Reaper Sriracha
- Salt, lime juice and coriander
- Steamed basmati rice, to serve
Method
- Heat the oil and cook the onion 8 minutes until golden. Add the garlic and ginger for 1 minute.
- Add the spices and cook 30 seconds until fragrant.
- Add the tomatoes and simmer 5 minutes, then stir in the coconut milk and simmer 5 minutes more.
- Add the prawns and cook 3–4 minutes, until just pink.
- Stir in ½ tsp Olé Reaper, taste and adjust. Season with salt and lime. Serve with rice and coriander.
Chef's tip: Coconut milk softens the Reaper heat, so taste after adding — you may want a touch more.