Easy prawn curry

By Jamie Oliver
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Credit:

Levon Biss

SERVES
4

Ingredients

  • 1 mug of basmati rice (300g)
  • 4 cloves of garlic
  • 1 fresh red chilli
  • 4cm piece of ginger
  • 1 bunch of spring onions
  • Olive oil
  • 2 tablespoons mango chutney
  • 320g raw peeled king prawns, from sustainable sources
  • 150g natural yoghurt

Directions

Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you'll be able to turn it out as a rice cake.

Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large nonstick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney. Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt. Serve the curry on top of your fluffy rice cake.

7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways). 

Nutritional information (per serving)
Energy 385kcal, Fat 2.7g, Sat fat 1.3g, Protein 22.1g, Carbs 72.2g, Sugars 8.1g, Salt 1.4g, Fibre 0.9g

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