This recipe calls for Hot Squeezy Spice Paste
11 expertly blended spices with coriander, chilli and cumin.
Fiery Prawn and Pepper Curry
Ingredients
Serves 2 people
1 onion, diced
2cm of ginger, grated
1 clove of garlic, finely chopped
Patak's Hot Squeezy Spice Paste
1 green pepper, diced
200g chopped tomatoes
250g prawns, deshelled and de-veined
2 tbsp of fresh coriander
Method
QUEEZE
1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 3 tbsp of spice paste into the pan (1 tbsp = 15g).
SIZZLE
2. Add the pepper and cook for 1 min. Add 50 ml water and cook until the water evaporates. Add the chopped tomatoes.
CREATE
3. Simmer for 2 mins, add the prawns and simmer uncovered for 3-5 mins until cooked through. Stir in the fresh coriander to serve.
-
Serves 2 people
1 onion, diced
2cm of ginger, grated
1 clove of garlic, finely chopped
Patak's Hot Squeezy Spice Paste
1 green pepper, diced
200g chopped tomatoes
250g prawns, deshelled and de-veined
2 tbsp of fresh coriander
-
QUEEZE
1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 3 tbsp of spice paste into the pan (1 tbsp = 15g).
SIZZLE
2. Add the pepper and cook for 1 min. Add 50 ml water and cook until the water evaporates. Add the chopped tomatoes.
CREATE
3. Simmer for 2 mins, add the prawns and simmer uncovered for 3-5 mins until cooked through. Stir in the fresh coriander to serve.
