Prawn and Coconut Curry

An aromatic curry which can be enjoyed all year round without feeling too heavy. It will fill your house with a lovely aroma while cooking, exciting your senses before you even take your first mouthful.

The dish only takes 3hrs, super quick on the slow cooker scale. The coconut milk brings a refreshing lightness to cut through the spices. The prawns bring an element of umami, balanced perfectly with the slightly sweet nuttiness of the almonds. Starch from the potatoes help to thicken the sauce without adding stodginess

I served mine up with rice but you could also add a few more potatoes in and enjoy as is, or serve it up with your favourite naan bread.

Prawn and Coconut Curry

Serves 2

Ingredients

• 1 white onion, diced

• 300ml coconut milk

• 50g ground almonds

• 2tbsp ground ginger

• 1tsp turmeric

• 170g green beans

• 2 chillies, diced

• 8 cherry tomatoes, cut in half

• 3 garlic cloves peeled and crushed

• 1 large (or 2 smaller) potatoes, peeled and cut into chunks

• 150g ready to eat prawns

• 2 spring onions for garnish, diced.

Directions

1. Heat a pan with oil and fry off onions until softened

2. Add the ginger, turmeric, garlic and chillies to the pan, mix with the onions. Fry the mixture for 2 minutes to infuse the spices into the onion.

3. Add the mix to the slow cooker alongside the coconut milk, green beans, tomatoes, ground almonds and potatoes. Cook for 3 hours on high.

4. 10 minutes before serving up add in the prawns to warm through.

5. Serve up and scatter over the spring onions