Coconut Prawn Curry
This delicate, medium spiced dish originates from Southern India. It’s made with the addition of coconut milk, fresh tomatoes and white wine vinegar. Our curry kit contains black cardamom and Kashmiri chilli, which create a beautiful yet subtle, smoky undertone. Be warned though, there is a peppery kick with this one too.
Heat 2 tbsp of oil in a pan over a low heat. Add spice pack 1 to the oil and stir until fragrant. Add a 400ml tin of coconut milk along with 1 tsp of white wine vinegar and 2 medium-sized, chopped tomatoes. Add spice pack 2 and stir. Simmer for approx. 15 minutes. add 500g king prawns and cook through until your onions have softened and the sauce has thickened slightly, then serve!
This dish will work equally as well with chicken or veggies. In which case, pop your alternative ingredients into the pan before adding your liquid and coat in the spices. Adjust cooking times accordingly.
Dehydrated onions & garlic
Ground spices (Ginger, chilli, turmeric, black pepper)
Whole spices (Kashmiri chilli, black cardamom, curry leaves, cloves)
May contain traces of nuts.