This spicy, creamy coconut curry is quick to cook but delivers on taste featuring pure maple syrup.
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Prep Time: 10 mins
Cook Time: 20 mins
Serves: 6
Ingredients
2 tbsp olive oil
400g shelled king prawns
1 bunch spring onion, finely chopped
30g fresh ginger, peeled and finely sliced
2 cloves garlic, sliced
2 red chillies, finely sliced
3 tbsp Madras curry paste
1 1⁄2 tins of 400ml coconut milk
4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
700ml water
360g basmati rice
Salt and pepper to taste
Fresh chopped coriander for garnish
1 lime, squeezed
METHOD
In a pan heat olive oil and flash-fry king prawns for 2 – 3 minutes until opaque. Remove from pan and set aside
Heat more oil and add spring onions, ginger and garlic. Cook for 5 minutes then add half of the red chillies and Madras paste
Keep stirring together and slowly pour in coconut milk and maple syrup
Bring to the boil, add water then turn down to a simmer. Reduce liquid by 1⁄4
Prepare rice according to packet instructions
Five minutes before serving, add part-cooked prawns to the Madras curry sauce, stir through to fully heat and finish off cooking
Serve curry with rice. Garnish with chillies, fresh chopped coriander and a squeeze of lime juice
This recipe has been supplied by Maple from Canada. They have recently released a free cookbook 'Cooking with Maple, Naturally’ packed with 50 amazing recipes for a variety of occasions.
