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Fiery Prawn and Pepper Curry

1 out of 3 Difficulty
3 out of 3 spice levels Hot
25 mins Preparation

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.