Prawn and pepper korma
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Pink king prawns and red and yellow peppers make this easy curry recipe colourful as well as delicious.
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Prep time: 5 mins
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Cooking time: 15 mins
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Serves: 4
Ingredients
- 2tbsp vegetable oil
- 2tbsp sesame seeds
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 jar korma sauce
- 3tbsp creme fraiche
- 300g raw peeled king prawns
- Basmati rice to serve
Method
- Heat a teaspoon of oil in a large frying pan or wok, add the sesame seeds and cook until they are golden and have started to pop. Transfer to a plate lined with kitchen paper and set aside.
- Add the remaining oil to the pan, add the pepper and stir-fry for 3 minutes.
- Add the korma sauce and creme fraiche, bring to the boil then simmer for 4 minutes.
- Stir in the prawns and gently simmer for 5 minutes or until the prawns have changed colour and are no longer translucent.
- Serve the korma with the basmati rice and the sesame seeds scattered over the top.
Nutritional information per portion
- Calories 388(kcal)
- Fat 26.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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