Prawn korma
Serves: 2
Prep time: 15 mins Total time: 
Recipe photograph by Ant Duncan
Prawn korma
Feed two in 30 minutes with this easy and tasty prawn korma
Serves: 2
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
542Kcal
Fat
37gr
Saturates
5gr
Carbs
14gr
Sugars
10gr
Fibre
3gr
Protein
37gr
Salt
1.5gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 2 tsp vegetable oil
- 1 medium onion, finely diced
- a large knob of ginger, grated
- 3 tbsp korma paste
- 300ml chicken stock
- 5 tbsp ground almonds
- 1 x 225g pack frozen raw prawns
- 4 tbsp Greek-style yogurt
- a small handful of chopped coriander
- cauliflower rice or basmati rice, to serve
Step by step
- Heat the oil in a medium saucepan, add the onion with a pinch of salt and stir briefly then cover with a lid and fry on a medium heat for 5 minutes.
- Add the ginger and korma paste and fry, stirring, for 1 minute. Stir in the stock then cover and simmer for 10 minutes. Remove from the heat and whiz with a stick blender (this is optional, but gives a better texture and the onions thicken the sauce).
- Return to the heat, stir in the ground almonds and frozen prawns and simmer for about 5 minutes or until the prawns are pink and cooked through. Stir in the yogurt and coriander and serve with the rice.
