Spicy Prawn & Courgette Curry

Serves 10

Ingredients:

• 50ml         rice bran oil

• 200g          onions - peeled and sliced

• 1tsp           minced chilli

• 50g            Barker’s Professional Butter Chicken Paste

• 50ml          coconut cream

• 6                medium courgettes - washed and sliced

• 1kg            large prawns - shelled, deveined and tails removed

• ¼ cup        chopped coriander

• to taste     salt

Method:

1. Heat oil in a large pan or wok.

2. Add onions and minced chilli. Sweat until soft without colour.

3. Add the Barker’s Professional Butter Chicken Paste.  Cook gently until fragrant.

4. Add the coconut cream to stop the mix sticking.

5. Add the courgettes and coat with the paste. Cook for a further 5 minutes before adding the prawns.

6. Cook until the prawns are just cooked.

7. Season to taste.  Sprinkle over the chopped coriander.

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