Green Prawn Curry

1. 1

   Peel the prawns, leaving the tails intact. Slit open along the back and remove the dark vein. In a food processor, gring the garlic, ginger, spring onions and chillies to a paste with the oil. Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3-4 minutes. Add 1/2 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes.

2. 2

   Add the prawns are just tender and turn pink. Stir in the chopped coriander, serve immediately with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.