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Easy Goan curry with king prawns and sticky rice

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Ingredients

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	1 tbsp vegetable oil
	2 brown onions, finely chopped
	3 garlic cloves, crushed
	Thumb-size piece fresh root ginger, peeled and finely chopped
	1 red chilli, finely chopped
	2 large carrots, peeled and grated
	1 x 185g jar goan curry paste
	1 x 400g lighter coconut milk
	500ml fish stock
	2 x 175g packs baby sweetcorn, chopped into bite-size pieces
	20 large king prawns, some shelled, some whole
	24 cherry tomatoes
	TO SERVE
	300g Thai sticky rice, cooked according to pack instructions
	30g unsalted cashew nuts, toasted and finely chopped
	Small handful of fresh coriander, leaves picked

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Easy Goan curry with king prawns and sticky rice

Name: Easy Goan curry with king prawns and sticky rice
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: vegetable oil: 1 tbsp; brown onions, finely chopped: 2; garlic cloves, crushed: 3; fresh root ginger, peeled and finely chopped: Thumb-size piece; red chilli, finely chopped: 1; large carrots, peeled and grated: 2; goan curry paste: 1 x 185g jar; lighter coconut milk: 1 x 400g; fish stock: 500ml; baby sweetcorn, chopped into bite-size pieces: 2 x 175g packs; large king prawns, some shelled, some whole: 20; cherry tomatoes: 24; Thai sticky rice, cooked according to pack instructions: 300g; unsalted cashew nuts, toasted and finely chopped: 30g; Small handful of fresh coriander, leaves picked

You can't beat a warming bowl of curry on a weeknight. For ease, I've used a jar of Goan curry paste and added grated carrot to help balance and thicken the curry gravy, which is blended until smooth. Any leftover sauce can be used as a base to make a spicy noodle broth.

Features:

Cuisine:

Indian

35 Mins
Serves 4
Easy

Ingredients

1 tbsp vegetable oil
2 brown onions, finely chopped
3 garlic cloves, crushed
Thumb-size piece fresh root ginger, peeled and finely chopped
1 red chilli, finely chopped
2 large carrots, peeled and grated
1 x 185g jar goan curry paste
1 x 400g lighter coconut milk
500ml fish stock
2 x 175g packs baby sweetcorn, chopped into bite-size pieces
20 large king prawns, some shelled, some whole
24 cherry tomatoes
TO SERVE
300g Thai sticky rice, cooked according to pack instructions
30g unsalted cashew nuts, toasted and finely chopped
Small handful of fresh coriander, leaves picked

Directions

Heat the oil in a large crock pot and sauté the onion gently for 15 minutes or until softened and lightly golden in colour.
Add the garlic, ginger, red chilli and grated carrot and stir-fry for 1 minute. Stir in the Goan curry paste until well combined and cook for a few minutes until fragrant.
Tip in the coconut milk with the fish stock and bring to the boil. Turn down to a simmer and cook gently for 10-15 minutes until thickened slightly. Season to taste and blitz with a hand blender to a smooth purée.
Stir in the baby corn and continue to simmer for 2 minutes.
Next, add the king prawns and cherry tomatoes and cook for 3-4 minutes until the prawns are pink and cooked through.
Divide the Thai sticky rice between plates and serve with the king prawn Goan curry, garnished with toasted cashews and a few fresh coriander leaves.