Creamy Sri Lankan Prawn Curry

 Sri Lankan prawn curry or what some of you may know as a shrimp curry. 

A seafood curry with delicious, addictive flavours you can cook under 30 minutes. Serve with a crispy, flaky roti, fluffy naan bread or even goes well with steamed rice!

Ingredients:

• 3 garlic cloves
• 4cm piece ginger, peeled, roughly chopped
• 1 large mild green chilli, roughly chopped
• 1 tbsp cooking oil
• 2 tbsp curry powder
• 1tbsp tomato paste
• 1 tomato, finely chopped
• 1 cup coconut milk
• 1 cup chicken stock
• 1 cinnamon stick
• 400g peeled and deveined prawns
• 1 tsp sugar
• salt to taste
• coriander for garnishing

Method:

Use a mortar and pestle to pound the garlic, ginger, chilli and a pinch of salt to a very rough paste.

Heat the oil in a wok or saucepan over medium heat. Add the garlic paste and cook, stirring, for half a minute. Then add the curry powder and tomato paste and stir for another half a minute. Add the tomato and cook for about 2 minutes to allow the tomato to soften. Then add the coconut milk, chicken stock and cinnamon stick. Simmer for about 10 minutes. 

Add the prawns and cook for 2-3 minutes or until the prawns are cooked through. Season with sugar and salt to taste. Serve topped with coriander.