Another very easy to cook dish. This creamy prawn curry and tomato coriander salad is a perfect dish for the summer time as it is light, fresh and very tasty.
To prepare this delicious prawn curry you need to buy:
1/2 of a big onion
1 glove of garlic (or a bit more when you use fresh garlic)
1 tsp of red paprika
1/2 of curcuma
a good amount of green or red chili depending on how hot you like it
2 tbsp of ghee (cleared butter) or oil
200ml of cream (light or full fat)
prawns, around 200-250g per person
1 tbsp of palm or brown sugar
For the tomato-onion-coriander salad you need:
the other half of your onion
1 big tomato (coeur de boeuf in the video)
salt and chili depending on your taste
fresh coriander
You can prepare this part of the dish in advance already, so that you can completely concentrate on the prawn curry later on.
Make it look really nice by finely slicing the tomato and onion. It’ll make a much more elegant impression than big tomato chunks.
Then simply season with salt, chili and the fresh coriander.
When thinking of the curry itself now, you want to prepare the yellow curry paste first. Therefore, you put onion, garlic, parika, chili and curcuma into a food processor and let it process until you obtain a fine paste.
In a next step you heat the oil or ghee in a pan, add the paste and let it fry for about 5 minutes (no roasting), just let the aroma develop itself. Then you add your cream or coconut milk if you prefer and let everything cook for another 3 minutes before adding sugar and your prawns. Let everything cook for a quick moment (2 min) at low heat.
Serve immediately with rice and enjoy! It’s a fantastic dish with a lot of character and light enough to serve it on hot summer evenings 
max time to prepare: 30min (mostly less!)
level of difficulty: simple (good beginner dish)
